I know this weather does NOT feel like fall BUT we can still embrace the fall flavors!!! Charly and I whipped these up for her class as she had snack duty today. I was excited because the recipe has 6 eggs which means they have a fair amount of protein. Let me know what you think!!! They should freeze well.
Ingredients:
2/3 cup organic canned pumpkin (you can bake a pumpkin and use the flesh but canned is quicker)
2/3 cup organic raw honey
1/2 cup avocado oil
6 eggs
2 tsp organic vanilla
3 tsp organic pumpkin pie spice
3/4 cup brown rice flour (use more if your batter is too liquidy)
1 tsp baking soda
1 tsp baking powder
1/8 cup DF chocolate chips (optional)
Pink of sea salt
This recipe makes 16 muffins
Instructions:
1. Preheat oven to 350
2. Mix together the pumpkin puree, honey, oil, eggs & vanilla
3. Add in the flour, pumpkin pie spice, baking soda, baking powder & salt
4. Mix well
5. Add in chocolate chips & mix
6. Use muffin liners or use coconut oil to wax a muffin tin. Fill them almost full
7. Bake for 25 min or until a toothpick inserted in the middle comes out clean
Amy Approved = Creating Harmony Through Fitness & Whole Foods…
Follow us on Facebook!
Follow us on Instagram!
