AJ’s Organic Pumpkin Spice Chocolate Chip Muffins

GLUTEN-FREE • DAIRY-FREE

Dry Mix:

  • Fine almond flour: 1 ¼ cup (lightly packed)
  • Coconut flour: 2 tbsp
  • Brown Coconut Sugar: 1/2 cup
  • Arrowroot powder: 2 ½ tbsp
  • Baking soda: 1 tsp
  • Fine sea salt: 1/2 tsp
  • Pumpkin pie spice: 2 tsp
  • Dairy-free semi-sweet chocolate chips: 1 bag (7oz)

Wet Base:

  • Canned pure pumpkin: 1 cup
  • Eggs: 2 large
  • Pure maple syrup: 1/4 cup
  • Ground flaxseed: 2 tbsp (I know this is dry, but trust the process)
  • Apple cider vinegar: 1/2 tsp

Instructions:

  1. Preheat your oven to 350°F. Lightly grease the cups with avocado oil.
  2. In a bowl, whisk together all the wet ingredients until completely smooth.
  3. In a separate bowl, mix all the dry ingredients.
  4. Combine the wet and dry ingredients and mix gently until well mixed.

BAKER’S NOTE
Let the batter rest on the counter for 5 minutes so the coconut flour and flaxseed can absorb the moisture for a softer crumb.

  • Divide the batter evenly among the muffin cups.
  • Bake for about 16 to 18 minutes for mini muffins, or 18 to 22 minutes for standard 12 muffins, or until a toothpick inserted into the center comes out clean.
  • I like to add a few more chocolate chips to the top (optional).
  • Enjoy!

AJ's Recipes