I made these muffins as refreshments for an essential oils class that I was teaching. They are a remake of a recipe I made a few years ago which were chocolate all the way through with pumpkin added for moisture, get that recipe here. I added a few drops of essential oils at the end of stirring to enhance the flavor. These muffins were a big hit at my party and I know your family will love them too.
Recipe: Paleo Pumpkin Bread Muffins with Chocolate Chips
Prep Time: 10 Minutes
Cook Time: 25 minutes
Yield: 9-12 muffins
5 oz dark chocolate chips (I used these)
Preheat the oven to 350.
Mix the coconut oil, eggs, vanilla, and pumpkin in one bowl.
Mix the coconut sugar, sea salt, coconut flour and baking soda together in another bowl.
Combine the wet and dry mixture together until well blended and slowly mix in the chocolate chips.
Get your muffin tins and place some unbleached baking liners in the cups to keep the muffins from sticking. Fill the cups 2/3 full and place them in the oven.
Cook for 25 minutes or until a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 minutes then serve and enjoy.
Nutrition Info: Protein: g , Total Fat : g, Total Carbs: g, Net Carbs: g, Fiber: g (nutrition facts based on servings)
We love pumpkin at Grass Fed Girl. Be sure to try our No Eggs No Nuts Paleo Pumpkin Pie recipe too.
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