Gluten-Free Pumpkin Muffins
Easy and healthy one-bowl gluten-free pumpkin muffins made with almond flour. Naturally dairy-free and refined sugar-free.
Servings: 12 standard muffins
- 3/4 cup pumpkin puree
- 2 eggs beaten
- 5 tbs maple syrup
- 1/4 cup coconut or almond milk
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking soda
- 1 tsp ground cinnamon
Preheat oven to 350° F. Grease or line a muffin tin with liners, set aside.
In a large mixing bowl combine pumpkin, eggs, maple syrup, milk, almond butter and vanilla. Whisk until smooth.
Slowly stir in remaining ingredients and mix until well combined.
Pour muffin batter into your tin or liners until about 3/4 full.
Bake muffins for 24-27 minutes, or until firm and a toothpick inserted in center comes out clean. If making 12 standard (smaller) muffins, check muffins at 18 minutes.
Let cool for 10 minutes before serving.
Serving: 1muffin | Calories: 137kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 112mg | Potassium: 122mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2423IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg