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flourless pumpkin muffins 112
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5 from 4 votes

Flourless pumpkin muffins

Quick, easy and delicious paleo pumpkin muffins!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Servings: 10 muffins
Calories: 218kcal
Cost: $3

Equipment

  • Silicone muffin pan

Ingredients

  • 1/2 cup dairy free chocolate chips I like enjoy life
  • 3/4 cup pumpkin pure
  • 2 bananas ripe and peeled
  • 2 eggs
  • 2/3 cup almond butter
  • 1 tbsp cocoa powder
  • 1/3 cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 2 tsp baking powder
  • avocado oil spray

Instructions

  • Preheat the oven to 350 degrees F. Start with mashing up your banana in your mixing bowl. Then, mix all ingredients together in a bowl. Spray the muffin pan with avocado oil. Then, evenly distribute the mixture in the pan. Sprinkle to chocolate chips on top if you want additional chocolate. Bake for 30minutes. You MUST allow the muffins to cool and sit for 20 minutes before popping them out of the pan to ensure they do not break.

Notes

Storage: This recipe can be stored in an air tight container in the refrigerator for up to 5 days. 
Freezer:  This recipe can be stored in an air tight container in single layers for up to 3 months in the freezer. 
Nutrition:  The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 10 servings. 
Servings:  This recipe should yield 10 servings.

Nutrition

Serving: 1muffin | Calories: 218kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 101mg | Potassium: 286mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2923IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 2mg