My latest cooking obsession has been muffins! I found a recipe online for almond flour banana chocolate chip muffins and I've been modifying it for the season (subbing pumpkin for the banana) and I'm kind of obsessed.
I've made this recipe enough the past few weeks that I actually have it memorized! (I think I did that with the chocolate mousse that I made so many times over the summer as well haha!)
Gluten Free Almond Flour Pumpkin Chocolate Chip Muffins
1 can Pumpkin puree
3 eggs
1 teaspoon Vanilla extract
3 tablespoons maple syrup
2 teaspoons pumpkin pie spice
large pinch of kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups almond flour
1 cup Bob's Red Mill 1-to-1 Gluten Free Flour (find it HERE)
1/3 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees and grease a muffin tin with either oil or butter.
Mix pumpkin, eggs, vanilla, spices, salt in a mixer or with a whisk.
Add in baking soda and baking powder.
Gently mix in flours and chocolate chips.
(if the batter seems too dry add a splash or 2 of oat milk or regular milk)
Bake for 26 minutes.
