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Pumpkin Chocolate Chip Muffins

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 8 -12 muffins
Ingredients Method

Ingredients
  

  • ⅔ cup coconut flour
  • ⅓ cup tapioca or arrowroot flour
  • 1 Tbsp psyllium husk
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ cup coconut sugar
  • ½ cup mini dark chocolate chips I use Enjoy Life brand
  • 1 cup pumpkin purée
  • 4 eggs
  • 2 tsp apple cider vinegar
  • ¼ cup coconut oil melted
  • 1 Tbsp vanilla extract
  • ⅓ cup almond or coconut milk

Method
 

  1. Preheat oven to 350°F and line a 12-tin muffin tray with non-stick paper.
  2. In a small bowl, whisk the dry ingredients together (Sift flours if lumpy).
  3. In a separate large bowl, beat the wet ingredients until smooth.
  4. Pour the dry ingredients into the wet and use a spatula to mix them. Let stand 1-2 minutes, then scoop out into muffin tins. This recipe will make 8 large muffins, or 12 smaller ones.
  5. Bake for 22 minutes (up to 30mins for larger muffins).