Paleo Pumpkin Chocolate Chip Muffins
Soft and springy, protein packed pumpkin breakfast muffins. Paleo friendly, easy, and delicious!
Good Morning. I hope everyone is having a great week and enjoying the slightly cooler temperatures. It's officially October which means a few things...
1) It's my wedding month (WOO HOO, 25 days baby!)
2) I can finally whip out all of my favorite pumpkin, cinnamon and apple recipes. YAY!
These breakfast muffins are light and springy, making them perfect for a grab and go breakfast option. You can bake these in a paper or silicone liner so they are easy to grab and take with you or you can lightly grease your muffin pan before baking and get a slightly crisper edge on your muffins. Either way, they are delicious, plus super easy to bake.
Simply source the ingredients below, mix them all together, pop them into a muffin pan and there you have it! Perfect little pumpkin muffins that smell just as heavenly as they taste.
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Pumpkin Chocolate Chip Muffins
(Makes 10 muffins)
2/3 cup organic pumpkin puree
1/2 cup maple syrup
1/2 cup coconut oil, grass-fed butter, or ghee, melted
5 organic eggs, whisked
1 teaspoon vanilla extract
1/2 cup coconut flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
pinch of salt
1 cup dark chocolate chips
1) Preheat oven to 350F and line a muffin tin with liners.
2) Mix all ingredients together in a large bowl and vigorously mix until no lumps.
3) Fold in chocolate chips.
4) Scoop a tablespoon of batter into each liner and bake for 40 minutes.
5) Let cool and enjoy!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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