Did you know that you can replace flour with ALMOND BUTTER and it’ll create a moist, fluffy, delicious muffin?! 🤯. Such a great autumn treat that packs great nutritional content from the pumpkin puree and is sweetened naturally by pure maple syrup. Perfect for breakfast, snack, and kids’ lunchboxes!
Preheat oven to 350F. Line a muffin tray with silicone muffin liners.
In a medium sized bowl, add all ingredients until smooth. Mix in the chocolate chips last.
Fill each liner around 3/4 full (leaving room to rise in the oven).
Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool and enjoy!
Ingredients
Directions
Preheat oven to 350F. Line a muffin tray with silicone muffin liners.
In a medium sized bowl, add all ingredients until smooth. Mix in the chocolate chips last.
Fill each liner around 3/4 full (leaving room to rise in the oven).
Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool and enjoy!
What is the almond butter for? What can I swap it out with? I’m very allergic to all nuts
Hi! The almond butter makes it incredibly moist and creamy. I’d suggest replacing the almond butter with sunflower seed butter… just be prepared that it may turn the muffin slightly green once it mixes with the baking soda but it’s completely harmless!