Fall is here! The leaves are changing, I dress for fall in the morning, summer by mid-day, and then back to fall in the evening. Can you relate? Maybe my CA and FL friends can’t but if you are feeling the change in weather then I have just the recipe for you.
Or maybe you are just a PSL person, if so, it is win-win!
These paleo muffins are a hit for everyone I have ever served these to. Whether they are used to eating gluten free or for those who have no idea what gluten is, the subtle pumpkin spice flavor and the chocolate chips make everyone fall in love.
This muffin recipe is easy to make, freezes well, and can be adapted to your dietary needs. It uses maple syrup instead of refined, white sugar which has a lower glycemic index and contains some antioxidant nutrients as well. These muffins are higher in protein and contain pumpkin which has beta carotene, vitamin C, vitamin E, iron, and folate! And it is grain free. For some individuals, grains can contribute to inflammation in the body. Nourishing yourself during the fall and winter months with nutrient dense, low sugar foods is an excellent way to use nutrition to support your immune system.
Ingredients:
¾ cup Coconut Flour
½ cup Pumpkin Puree (canned or homemade)
¾ cup Maple Syrup
6 Eggs
2 heaping teaspoons Pumpkin Pie Spice
¾ teaspoon Apple Cider Vinegar
¼ cup Lilly’s Chocolate Chips which use stevia or use your favorite dairy free chocolate chip but that will increase the sugar content
Instructions:
1. Preheat oven to 350 degrees & line a muffin tin with 12 parchment baking cups
2. Combine all ingredients and stir well with a whisk to break up any clumps
3. Bake 25-30 minutes
4. Muffins are done when you test with a knife and it comes out clean
5. Enjoy