Paleo Pumpkin Pie Chocolate Chip Muffins
Apologies for the obscenely long title, but a lot goes into these muffins to make them great! In the fall, I always am looking for new pumpkin and seasonal recipes. This recipe was pretty much a happy accident. I hoped they would turn out good, but had no idea how delicious they would be—which is actually how most of my recipes are.
The face in this photo shows the pure joy I had when tasting these muffins for the first time. I feel like muffins isn’t quite the appropriate name for these either, but I couldn’t think of a better one. They have a texture almost like a pumpkin pie filling and as they don’t rise much in the oven, they don’t have that “muffin” look. But muffin or not, they’re a perfect fall treat.
In a large bowl, mash two overripe bananas, add a half cup of pumpkin puree, three eggs, a half cup of coconut milk (I usually only ever have unsweetened in my fridge), and a teaspoon vanilla. In a medium size bowl, mix together one cup coconut flour, a quarter cup coconut sugar, a teaspoon of baking powder, a teaspoon pumpkin pie spice. Add dry ingredients to wet, combine. Add dairy free chocolate chips, is measuring this part really important? NO. Add however much your heart desires. Grease a muffin tin, bake at 350 degrees for twenty minutes.
Paleo Pumpkin Chocolate Chip Banana Muffins
Gluten Free/Dairy Free/Refined Sugar Free
(Makes 12 muffins)
Ingredients:
2 overripe bananas mashed
1/2 cup pumpkin puree
3 eggs
1/2 cup coconut milk
1 tsp vanilla
1 cup unsweetened coconut flour
1/4 cup raw coconut sugar
1 tsp baking powder
1 tsp pumpkin pie spice
Dairy free chocolate chips (I use Enjoylife Foods)
Directions:
Preheat oven to 350 degrees. Grease a muffin tin (I used a cooking spray).
Mix together wet ingredients in a large bowl.
Mix together dry ingredients in a separate bowl.
Combine dry ingredients with wet.
Add chocolate chips, as many as your heart desires!
Scoop into muffin tin.
Bake for 20 minutes.
Time for those hungry hungry taste buds to taste fall!