DirectionsStep1Preheat the oven to 400 F and line a muffin tin with 6-7 muffin liners that are lightly greased.Step2Sift the tigernut flour and tapioca starch together and combine in a large mixing bowl with baking powder, salt, and cinnamon.Step3Fold in the pumpkin puree, maple syrup, and coconut oil.Step4Prepare the gelatin egg by pouring the water in a small saucepan and sprinkling the gelatin over. Allow it to sit and harden. Transfer to the stove and heat on low for 1-2 minutes or until the mixture is liquid. Remo…Step5Fold in the chocolate chips and stir to combine.Step6Fill the muffin liners 2/3rds of the way full (you should have 6-7 muffins) and finish with additional chocolate chips if desired.Step7Transfer to the oven and bake for 30 minutes or until baked through. Remove from the oven and allow to cool slightly before transferring to a cooling rack. Allow to cool completely before enjoyingIngredientsIngredients1 cupTigernut Flour¼ cupTapioca Starch1 teaspoonPaleo Baking Powder½ teaspoonCinnamon0.12 teaspoonSalt½ cupPumpkin Puree¼ cupMaple Syrup2 tablespoonsCoconut Oil¼ cupWater1 tablespoonGelatin3 tablespoonsDairy-Free Chocolate Chips (sub carob chips for AIP)See moreNutritionalNutritional165 Calories9 gTotal Fat1 mgCholesterol24 gCarbohydrate137 mgSodium2.6 gProteinFrom unboundwellness.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Gluten Free Pumpkin Muffins (Paleo, AIP, vegan)
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