GRAIN-FREE Pumpkin Chocolate Chip Muffins

Recently Celiac Disease has been in the news because of a well-known actress.

As a fellow Celiac, I can totally sympathize with her dilemma.

To cheer everyone up about this, I’ve created a new version of a favorite recipe:

Grain-Free Pumpkin Chocolate Chip Muffins

• 2 C. Almond Flour
• 1 t. baking soda
• 1/2 t. sea salt
• 1/2 C. coconut crystals (can be substituted w/honey or maple syrup)
• 1/2 t. Cinnamon
• 1/4 t. Ground Ginger
• 1/8 t. Nutmeg
• 1/2 t. Vanilla
• 1 C. Pumpkin puree
• 3 large eggs
• 1/4 C. Coconut Oil
• 1/2 C. Mini Chocolate Chips

Preheat oven to 350-degrees. Grease muffin tins with coconut oil or use muffin-tin liners.

In a separate bowl, mix together dry ingredients.  Make sure to break up any lumps in the almond flour.

In a separate bowl, mix together wet ingredients. 

Pour wet ingredients over dry ingredients and blend until batter is like a thick paste.

Stir in chocolate chips.

Fill each muffin tin about 3/4 way with batter.

Pop into a hot oven for 20-25 minutes.

These are delicious, nutritious, and have a very low glycemic index.  They are also low in carbs.  In other words They are good for you!

Consume with a cold glass of raw milk for best results.