01 Dec Healthy Pumpkin Muffins
This holiday season (or any time of year!) make these delicious pumpkin muffins for breakfast. In fact, my family grazes on these as a yummy snack!
Gluten-Free and Sugar-Free
My family is rich with gut problems. My husband is diabetic, my daughter has adrenal fatigue and one of my sons suffers from leaky gut. Ugh! I’m always looking for something healthy, that tastes good, and can meet the dietary needs of all three. These pumpkin muffins are just what the doctor ordered!
- 2 bananas
- 1 15-ounce can pure pumpkin puree
- 4 eggs
- ½ cup unsalted almond butter
- 4 tablespoons butter melted
- ½ cup coconut flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 tablespoon ground chia or ground flax seeds
- ½ cup dark chocolate chips or chopped nuts
1 Preheat the oven to 350*F. Line a muffin pan with paper liners.
2 Combine the bananas, pumpkin puree, eggs, almond butter, and butter in a blender, food processor, or mixing bowl and mix well, mashing the bananas completely.
3 Add in the coconut flour, cinnamon, baking soda, baking powder, vanilla, sea salt, and ground chia or flax and chocolate chips or nuts, if using. Mix well.
4 Pour the batter evenly among the cupcake liners.
5 Bake for 30 to 35 minutes, or until the tops are golden brown.
Love muffins for your family? Here is another wonderful recipe to try!