Meet your new favorite fall breakfast. Gluten free with great texture, they're packed with blood-sugar-balancing healthy fats and protein to energize your morning.
Yield: 12 muffins
1 cup blanched almond flour
1 teaspoon pumpkin spice blend
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 cup canned pumpkin puree
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 cup dairy-free chocolate chips
1/2 cup chopped mixed nuts
Preheat oven to 350 degrees.
In a large bowl, whisk dry ingredients well until no lumps remain.
In a smaller bowl, whisk wet ingredients until creamy.
Add wet ingredients to dry and mix to incorporate.
Stir in add-ins and scoop into muffin tin.
Bake for 20 minutes.
Let cool in muffin tin 10 minutes before removing.
If you make this recipe, we'd love to see it! Tag us @skipwithorganics.