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!
1 ¼ cups almond butter
⅔ cup pumpkin puree
⅔ cup dark chocolate chips
⅓ cup maple syrup
3 eggs
1 tbsp pumpkin pie spice
1 tsp vanilla extract
¾ tsp baking soda
¼ tsp sea salt
1
Preheat oven to 350F. Line a muffin tray with silicone muffin liners.
2
In a medium sized bowl, add all ingredients until smooth. Mix in the chocolate chips last.
3
Fill each liner around 3/4 full (leaving room to rise in the oven).
4
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!
CategoryAutumn, Baby Led Weaning, Breakfast, Child-Friendly, Dairy-free/Soy-free, Desserts, Gluten-Free, Muffins, Snacks, Thanksgiving
Ingredients
1 ¼ cups almond butter
⅔ cup pumpkin puree
⅔ cup dark chocolate chips
⅓ cup maple syrup
3 eggs
1 tbsp pumpkin pie spice
1 tsp vanilla extract
¾ tsp baking soda
¼ tsp sea salt