Gluten Free Chocolate Chip Pumpkin Muffins
These gluten free chocolate chip pumpkin muffins are very easy to make. I really wanted to create a healthy gluten free pumpkin muffin recipe that had almost no added sugar. With the combination of cinnamon, nutmeg, and agave, this muffin recipe is perfectly savory without being overly sweet. The chocolate chips really balance out the fall flavors and add a nice touch of decadence. – Kara, The Accidental Chef
Serves 12
Ingredients:
- 1/4 tsp of nutmeg
- 1/2 tsp of cinnamon
- 1/4 tsp of cinnamon
- 3 cups of blanched almond flour
- 1/2 tsp of sea salt
- 1 tsp of baking soda
- 3/4 cups of canned pumpkin
- 1/4 cup of agave
- 3 large eggs
- 1 cup of dark chocolate chips
Directions:
Preheat the oven to 350 degrees.
Place muffin liners into the muffin tray. (This helps ensure that muffins come out of the tray whole)
In a large bowl, combine the almond flour, salt, baking soda, and 1/2 tsp of cinnamon. Then add one more 1/4 tsp of cinnamon and then mix it together again.
Then add the eggs to the mixture and stir together.
Then add the pumpkin to the mix and stir it together.
Then add the agave and mix it together.
Then add the nutmeg and then stir in the chocolate chips.
Using a large spoon or ice cream scoop, place the mixture into the muffin liners.
Bake for 25-30 mins or until the tops of the muffins are golden brown and a toothpick inserted into the middle of the muffin comes out clean.
Serves 12 | Calories per serving : 210| Fat: 13.7 g | Carbs: 13.6 g | Net Carbs: 9 g | Protein: 9.7g |Iron: 13.2 %
