Posted on: 10/09/2018
Yields: 10 muffins
INGREDIENTS:
1 ¼ cups almond flour
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1/2 tsp cinnamon
3 Tbsp coconut oil, melted (1 more Tbsp for greasing pan)
3 large eggs
1/4 cup maple syrup
3/4 cup canned pumpkin puree
1 teaspoon vanilla extract
1/4 cup walnuts, pecans or dark chocolate chips for topping
DIRECTIONS:
Preheat oven to 350° F
In a medium bowl, mix together the almond flour, coconut flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Slowly melt the coconut oil on low heat in a pan on stove top.
In a separate bowl, beat eggs by hand or with electric mixer until light and fluffy.
Pour in the maple syrup, mix again.
Add the pumpkin, coconut oil, and vanilla extract to the eggs and maple syrup. Mix until well combined.
Pour the flour mixture into the liquid and mix until smooth.
Grease the 10 muffin cups with coconut oil, and then spoon the batter into the cups. Sprinkle the top with nuts or dark chocolate chips (>70% cacao) if desired.
Bake for 25 minutes.
Let cool and remove from pan. Enjoy!
Nutritional Analysis per muffin: Protein: 6g Net Carbs: 8g Fat: 15g