Active Time 30 Mins Yield 16 muffins
- Olive oil cooking spray
- 1 3/4 cups blanched almond flour
- 1/2 cup coconut flour
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda Pinch of ground cloves
- 4 large eggs
- 1 15-oz can pumpkin
- 5 tablespoons coconut oil, melted and cooled
- 1/4 cup unsulfured molasses
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup chopped toasted walnuts, dried cranberries, or mini chocolate chips (optional)
How to Make It
Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray.
Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired.
Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days.
Recipe Is: Low Saturated Fat