Prep Time: 15 mins
Total Time: 35 mins
Makes: 18 serving
1 egg, beaten at room temperature
2 cup almond butter, any nut or seed butter works here!
1/2 cup maple syrup1 1/2 cup pumpkin puree
6 Tbs unsweetened cocoa powder
1 1/2 tsp baking soda
2 tsp vanilla extract
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, combine eggs, almond butter, maple syrup, pumpkin puree, cocoa powder, baking soda, and vanilla extract.
Mix until smooth and creamy.
Fold in the chocolate chips.
Fill tin of mini-muffin until 3/4 full.Bake for 15-20 minutes, or until a toothpick, comes out clean.
This recipe makes approximately 36 mini-muffins. One serving = 2 mini muffins. The bump in protein and hunger-stablizing plant fat from the almond butter, along with the antioxidants and fiber in canned pumpkin, turn this seemingly decadent treat, into a balanced, nourishing snack. With the exception of the egg, the ingredients in this recipe come straight from the pantry and are easy to have on hand. Psst - these are a great batch cook and freeze for a delicious snack anytime!
Recipe Source: Living Plate RX