Gluten Free Pumpkin Coconut Chocolate Muffins
Gluten Free Pumpkin Coconut Chocolate Muffins are packed full of sweet flavor while keeping it gluten-free, grain free, dairy free and perfect for paleo. I love adding this to my morning breakfast, a little bit of sweet, a ton of potassium and healthy fats to fire up the muscles and brain.
Servings: 8
Equipment
- Muffin Tin
- Large Bowl
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup or honey
- 1/3 cup coconut oil melted
- 4 eggs whisked
- 1 1/2 teaspoon vanilla extract
- 1/3 cup coconut flour
- 3/4 teaspoon cinnamon
- 1/3 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon dried ground ginger
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- pinch of sea salt
- 3/4 cup Enjoy Life Mini Chocolate Chips
- 1/4 cup unsweetend coconut shredde
Instructions
- Preheat oven to 350 degrees.
- Line regular size muffin tin with cups
- Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
- In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
- Pour dry ingredients into wet ingredients and mix well.
- Fold in chocolate chips and unsweetened coconut.
- Use an ice cream scoop to scoop batter into muffin cups.
- Bake for 25-28 minutes.