Getting a head start on autumn with these crazies. I utilized my most popular, simple and clean recipe to create (in my opinion) the greatest muffins on the planet. I know, where’s my modesty at, right? But really I’m speaking on behalf of the muffin.
Also, they are gluten free, sugar free, flour less and probably something else epic I am neglecting to tag at the moment. oh yea… they are PERFECTLY MOIST MUFFINS.
For the possible subs… Pumpkin puree can be subbed with butternut squash puree. Almond butter can be subbed with creamy peanut butter or any nut butter. And, as noted below, honey or maple syrup works – I’ve tried both and love em either way.
- 3/4 cup pumpkin puree
- 1 cup almond butter
- 1/3 cup maple syrup (or honey)
- 1 lrg egg
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 cup dairy free mini chocolate chips
Preheat oven to 325 F. Grease or spray your mini muffin pan with coconut oil. OR use muffin cups.
Combine all ingredients and lastly fold in chocolate chips. I used some extra chips to garnish the tops – but that’s entirely optional.
Bake for 15-20 minutes. Do not over bake – they burn easily.
Yields 21 mini muffins.