I loveeee having a mini muffin to enjoy with my coffee on in the mornings, and this one keeps my blood sugar steady while also delivering a ton of fiber, healthy fats, and protein!
Ingredients:
1 ½ cups blanched almond flour
½ teaspoon salt
3/4 teaspoon baking soda
2 ½ teaspoons cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
4 eggs
¾ cup canned pumpkin (not pumpkin pie filling!)
⅓ cup coconut sugar
1 teaspoon Vanilla extract
Mini chocolate chips to sprinkle on top, optional
Coconut oil for lining muffin tin, optional (you can use muffin liners instead)
Instructions:
Combine almond flour, salt, baking soda, cinnamon, cloves, nutmeg, and ginger in a bowl and mix until combined.
Then in a separate bowl, add eggs, pumpkin, coconut sugar, and vanilla. Mix until combined.
Either add mini cupcake liners or use melted coconut oil to line your mini muffin tray.
Add about 2 TBSP of muffin batter to each cup.
Sprinkle with chocolate chips on top if desired. Bake at 350°F or 180°C for 18-20 minutes, or until they pass the toothpick test! Enjoy!
Note: You can make these in a regular muffin tray if desired, but adjust cooking time to 24-28 minutes, or until they pass the toothpick test.