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These healthy muffins make a great breakfast or snack and they freeze really well too! They are easy and delicious, made with natural ingredients, containing protein, healthy fats, potassium, fiber and more…great for our fall weather!

Ingredients (Serves 8)

• 3.5 cups almond flour or whole wheat flour

• 2 tsp baking soda

• 3 tsp ground cinnamon

• 1 tsp kosher salt

• 1 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 2 cups pure pumpkin

• 4 large eggs

• 1 cup pure maple syrup

• 2/3 cup coconut oil melted and cooled to room temperature

• 1/2 cup unsweetened vanilla almond milk at room temperature (or milk of your choice)

• 3 tsp pure vanilla extract

• 1 cup dark chocolate chips, if you wish

Directions

1. Preheat oven to 325 degrees F. Line a 12-cup muffin pan with paper liners or grease the cups with nonstick cooking spray. Set aside.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.

3. In a large bowl, combine the pumpkin, eggs, maple syrup, cooled coconut oil, milk, and vanilla extract. Stir until smooth.

4. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don't over mix. Add the chocolate chips at the end.

5. Pour the muffin batter evenly into the prepared muffin cups, about 3/4 full. Bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool and enjoy.
They are sooo delicious and moist, you will love them!

Bonne Appétit!