Muffins are my favorite go-to for this time of year. It's cold enough to bake, they're quick to make, they are a yummy breakfast and are also great for snacks and with lunches, and they freeze well. Since we make a double batch of them each week, I need to change up the ingredients a bit so they don't all end up being almost identical. Adding a little chocolate drizzle definitely makes them feel like a special treat. If you'd prefer to opt out of the drizzle, no big dizzle. They're still the bomb-schnizzle. Yo.
Grain-Free, Chocolate-Drizzled Pumpkin Muffins
Prep time: 10 min, bake time: 20 min, makes 2 dozen muffins
For the batter:
- 1 cup milk (dairy or coconut)
- 1 cup puréed pumpkin (here's how to make your own)
- 2/3 cup honey or maple syrup
- 1/4 cup coconut oil
- 7 eggs
- 2 teaspoons vanilla extract
- 3/4 cup blanched almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 cup chocolate chips
- 2 teaspoons coconut oil
- Preheat oven to 350º. Grease or line 18 muffin tins. Put all batter ingredients in blender and blend on high for 45-60 seconds. You might need to use the agitator to make sure everything mixes well. Pour batter into muffin tins about 2/3 the way up. Bake for 18-20 minutes or until not jiggly.
- As the muffins cool, mix chocolate chips and coconut oil in a saucepan over medium heat until melted. Use a spoon to drizzle chocolate over warm muffins. Enjoy!