Empty My Fridge
Nourishing Almond Butter Double Chocolate Pumpkin Muffins | Ambitious Kitchen
Ingredients
- Pumpkin1 cup
- Vanilla1 tsp
- Egg1
- Almond butter½ cups
- Coconut sugar¼ cups
- Maple syrup¼ cups
- Flax seed¼ cups
- Milk½ cups
- Coconut oil · melted¼ cups
- Flour1 cup
- Cocoa powder½ cups
- Baking powder1 tsp
- Baking soda½ tsp
- Salt½ tsp
- Chocolate chip⅓ cups
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with liners, lightly greased.
- In a large bowl, whisk the pumpkin, vanilla, egg, almond butter, cooled melted coconut oil, coconut sugar, maple syrup, flaxseed meal and milk until smooth.
- Add the oat flour, cacao powder, baking powder, baking soda and salt, and mix until well combined. Fold in ⅓ cup chocolate chips.
- Divide the batter evenly among the liners, sprinkle 2 to 3 tablespoons of chocolate chips on top, and bake for 20 to 25 minutes, until a toothpick comes out clean.
- Cool the muffins on a wire rack. Store in the fridge, and warm for 10 to 15 seconds in the microwave to serve.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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