Ingredients
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 2 room temperature eggs
- 1 cup pumpkin (not pumpkin pie filling)
- 1/4 cup almond milk
- 1 tsp. vanilla
- 1 3/4 cup whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/2 tsp. nutmeg
- 1/2 cup chocolate chips (I used Enjoy Life)
Instructions
- Preheat oven to 325F and grease/lin muffin tin. I use a silicone mold and I love it because I don’t need to grease or line.
- In a large bowl, mix the coconut oil, honey and eggs together. Add in pumpkin, almond milk, vanilla and mix, then set aside.
- In small bowl, combine flour, baking soda, salt, and spices.
- Slowly add dry ingredients into wet.
- Once combined, add in any mix-ins. I folded in chocolate chips.
- Pour into muffin tins, top with more chocolate chips and bake for 22-25 minutes. Mine were done after 23 minutes. Let cool completely before eating.
- Enjoy!
Category: Dairy-free, healthyCuisine: Dessert, Snack
