Description
These soft, protein-rich mini muffins are made with almond butter and pumpkin for a grain-free, dairy-free fall treat.
Ingredients
1⅓ cups almond butter
⅔ cup canned pumpkin puree
4 large eggs
6 tablespoons honey
2 tablespoons pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon baking soda
Pinch of sea salt
⅔ cup chocolate chips
Instructions
Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin, or use paper or silicone liners.
In a blender, add all ingredients except chocolate chips and blend on high speed until smooth, about 1 minute.
Stir in chocolate chips by hand.
Fill each mini muffin cup about ¾ full with the batter.
Bake for 7–8 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are grain-free, gluten-free, and dairy-free.
For a lower sugar option, substitute honey with pure maple syrup.
Use dairy-free chocolate chips for a fully paleo-friendly treat.
Store in an airtight container at room temp for up to 3 days or refrigerate for up to 5.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baked
- Cuisine: American
