Healthy Pumpkin Chocolate Chip Muffins
If you like really sweet things these may not be for you. You can always add a little more raw honey if you want them sweeter. My son who is celiac loves them and so did the rest of my family. I did two versions. One with pecans and dark chocolate the other with just semi-sweet chocolate chips.
Ingredients:
10 eggs
1 can pumpkin puree
1/2 cup coconut oil melted
1 cup coconut flour
2 tsp baking soda
2 tsp vanilla
2 tablespoons pumpkin pie spice
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 cup raw honey or more
1 heaping tablespoon ground flax
1 heaping tablespoon chia seeds
1/2 cup chopped pecans optional
1/2-1 cup dark chocolate or semi sweet chocolate chips
- Preheat oven to 400 degrees
- Put all ingredients in medium sized bowl
- Using strong whisk or immersion blender (recommend!), mix until smooth and well incorporated. If batter is too thick, add a little coconut milk or water to thin, but don’t let it get runny at all.
- Put into greased muffin tins or foil liners. I use a 1/4 cup ice cream scoop to make pretty even sized. Batter will be somewhat thick.
- Bake for 13-18 minutes (muffins) or 20-25 minutes (bread) until lightly browned and set in middle.
- Optional topping: finely grind almonds or pecans
