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Double Dark Chocolate Pumpkin Muffins

Category: Breads + Baked Goods Breakfast Dips + Sauces Dips and Sauces Kitchen Tricks Salad Side Dishes Snacks

¾ cup brown rice flour
½ cup millet flour*
¼ cup buckwheat flour*
½ cup almond meal
1 tsp. baking powder
1 tsp. baking soda
2 Tbsp. cacao powder
¾ tsp. salt
1 tsp. cinnamon
½ tsp. cloves, ground
1½ tsp. Pumpkin Spice Blend (see recipe below)
½ cup unsweetened applesauce
1 egg
1 tsp. vanilla
⅓ cup raw honey
¼ cup pure maple syrup
2 Tbsp. coconut oil, softened
1 cup pumpkin puree
1 cup 70% cacao bar chopped into small chunks

*Grind whole grains using a coffee grinder.


Preheat oven to 350F. Prepare muffin tins with paper liners.
In a mixing bowl, stir the dry ingredients together. Add in the applesauce, egg, vanilla, honey, maple syrup, coconut oil and pumpkin puree.
Stir together until just combined.
Fold in cacao chunks.
Pour into prepared muffin tins and bake 18-20 minutes.

Makes approx. 18 muffins.