Prep Time: 15 mins
Total Time: 35 mins
Makes: 12 serving
2 large eggs, beaten at room temperature
1 cup almond butter (or peanut, or sunflower seed butter)
1 1/2 cup pumpkin puree
1/2 cup maple syrup
2 tsp apple cider vinegar
2 tsp vanilla extract
6 Tbs unsweetened cocoa powder (like Hersey's Cocoa Powder)
1 tsp baking soda
1/8 tsp salt
1/2 cup dark chocolate chips we love Enjoy Life Minis!
Preheat oven to 350°F.
Spray a muffin tray with cooking spray or line with parchment liners.
In a large bowl, whisk eggs. Then add in almond butter (or any nut/seed butter), pumpkin puree, maple syrup, apple cider vinegar, and vanilla extract. Mix until the almond butter is well distributed and the batter is smooth and creamy.
Next stir in cocoa powder, baking soda and salt. Combine well.
Fold in the chocolate chips, hold back a few to sprinkle on top of the muffins before baking.
Fill muffin tins to 3/4 full. Sprinkle remaining chocolate chips on top.
Bake for 20-22 minutes, or until a test toothpick in the center comes out clean.
Makes 12 regular muffins or 24 minis.
Why is there vinegar in my muffin? This recipe uses baking soda as a leavening agent. The acid from the apple cider vinegar activates the baking soda, creating a nice spring in your flourless muffin in the oven. Don't worry, there is only a small amount of vinegar. You won't taste it, I promise!
Recipe Source: Living Plate RX