Pumpkin Chocolate Chip Muffins
Nothing quite like this time of year and all the pumpkin delights.
Did you know that pumpkin is rich in vitamins A and K, and also a significant source of potassium? It’s also packed with fibre, so it’s a great way to fuel up for your day!
If you’re in the mood for some local shopping and cozy baking, we’ve got just the thing for you to make as we head into thanksgiving weekend!
*we have this product **we have this product in bulk
Ingredients:
2 soft bananas
1.5 cups of pumpkin purée
1/2 cup of almond butter*
1 tbsp unsulphured blackstrap molasses*
1 tsp vanilla extract or powder*
1 tbsp sunflower lecithin**
1/2 cup monk fruit/xylitol sweetener*
pinch of aluminum free baking soda**
1.25 cups of sprouted buckwheat flour*
1 tsp psyllium husks**
2 tbsp avocado oil**
pinch of sea salt or himalayan salt**
sprinkle of ceylon cinnamon**
sprinkle of turmeric**
dark chocolate bar* cut into chunky chunks, or dairy free dark chocolate chips**
Directions:
Preheat oven at 350 degrees.
In a large bowl, mash bananas, pumpkin and almond butter.
Add molasses, monk fruit blend, vanilla, sunflower lecithin and baking soda. Mix well.
Stir in the sprouted buckwheat flour and psyllium.
Mix in avocado oil and spices.
When it’s mixed well, add chocolate.
Scoop into silicone muffin mold or pan and pop into the oven for 15 minutes.
Let cool before removing.
Enjoy warm with a cold glass of your favourite non-dairy milk.