Sunday, December 7, 2014

Almond Flour Pumpkin Muffins

1 1/2 cups almond flour or almond meal
1/4 cup gluten free flour
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/2 t salt
1/2 of a 16 oz can or about 1 cup pumpkin puree (canned or freshly made)
1/3 cup honey or maple syrup
2 eggs
optional: chocolate chips or raisins

Preheat oven to 350 degrees.

Grease muffins tins or line with baking cups.

Combine dry ingredients and stir well. Add wet ingredients and stir till everything is wet.

Stir in chocolate chips or raisins if desired.

Bake 15-20 minutes for mini muffins, about 20-25 for regular sized muffins till golden brown on the top.

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