Ingredients

The following ingredients have 4 Servings
  • 2 cups blanched almond flour
  • 1/4 cup arrowroot flour or tapioca
  • 1 tsp baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 tsp fine grain sea salt
  • 2 large eggs
  • 1 large overripe banana (1/2 cup mashed)
  • 1/2 cup organic pumpkin puree (drained on paper towels*)
  • 1/2 cup maple sugar (or coconut sugar)
  • 1/4 cup melted coconut oil (refined)
  • 1 tsp pure vanilla extract
  • 1 cup dark chocolate chips (I used Evolved Chocolate)
  • 1/2 cup chopped pecans or walnuts (optional)

Instruction

  • Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.
  • In a large mixing bowl, combine the almond flour, arrowroot or tapioca, baking soda, pumpkin pie spice, cinnamon and salt.
  • In a separate large bowl, whisk together the eggs, mashed banana, pumpkin puree, sugar of choice, coconut oil and vanilla until smooth.
  • Stir the dry ingredients into the wet until combined, then fold in the chocolate chips and nuts, leaving some to sprinkle over the top before baking.
  • Fill the muffin liners about 3/4 of the way full to make 12 muffins. You might make up to 14 depending on how full the cups are.
  • Sprinkle the remaining chips and nuts over the top, then bake in the center of the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of one muffin comes out clean or with crumbs.
  • Allow the muffins to cool in the pan on a wire rack for 10 minutes, then remove them from the pan and continue to cool to room temperature on the wire rack.
  • Store leftover muffins loosely covered at room temperature for up to 2 days, then store in a lidded container in the refrigerator or freezer to keep longer. Enjoy!