Description
Super moist Pumpkin SunButter Chocolate Chip Muffins made vegan and gluten-free with almond flour, SunButter, and chocolate. The perfect fall snack!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- 1 15-oz. can of pumpkin
- ⅓ cup No Sugar Added SunButter
- ⅓ cup pure maple syrup
- 1 ½ cups almond flour
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- ⅓ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F and line a muffin tin with muffin liners.
- In a large mixing bowl, add the ground flaxseed and filtered water and allow it to sit for 5 minutes to gel.
- Add the pumpkin, SunButter, and maple syrup to the mixing bowl with the flax egg and mix well to combine.
- Sift in the almond flour, baking powder, and pumpkin pie spice and mix again. The batter should be moist and thick enough that it’s scoopable.
- Fold in the dark chocolate chips and optional walnuts and stir until they’re evenly distributed.
- Divide the batter evenly between 12 muffin cups and bake muffins for 25-35 minutes, until the muffins are firm to the touch and slightly golden brown on the top and edges.
- Remove the muffins from the oven and allow them to cool slightly before serving.
- Store leftover muffins in the refrigerator for up to one week and freeze for long term storage.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free