Ingredients
Scale
- 1/2 cup (128 g) almond butter*
- 3/4 cup (180 g) canned pumpkin
- 1 large egg
- 6 Tbsp (120 g) honey
- 1/4 cup (20 g) unsweetened cocoa powder
- 2 Tbsp (14 g) ground flaxseed
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup (45 g) mini chocolate chips, plus more for sprinkling
Instructions
- Preheat your oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray or lining them with parchment liners. Set aside.
- Add all the ingredients except for the chocolate chips to a high-speed blender or food processor and process on high until the batter becomes smooth and creamy. Stir in the chocolate chips by hand.
- Pour the batter into prepared muffin pan, filling each cavity until it is about 3/4 full and sprinkle with additional chocolate chips if desired.
- Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.
Notes
* Feel free to sub in with another nut/seed butter. I like AB because it has a mild flavour that doesn’t overpower the other flavours in these muffins.
- Prep Time: 5 mins
- Cook Time: 15 mins