Pumpkin Chocolate Chip Muffins

You may have seen this on my Instagramstory, but I just made some of the best pumpkin chocolate chip muffins, and was able to sub some unhealthy ingredients for a healthier version. Are you ready for this?

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Ingredients: 

1/3 cup coconut oil (melted)

1/2 cup Walden Farms Zero Calorie Pancake Syrup  (or honey)

2 eggs

1 cup mashed banana (2-3 bananas)

1 cup pumpkin puree

1/4 cup almond milk

2 tsp pumpkin spice

1 tsp baking soda

1 tsp vanilla extract

1/2 tsp sea salt

1 3/4 cup almond flour

1/2 cup chocolate chips

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Place wet ingredients in the blender. Top with dry ingredients, except for chocolate chips. Blend until smooth.
  3. Add the chocolate chips, and stir in.
  4. Use an ice cream scooper, scooping 1 scoop into each muffin tin (3/4 full).
  5. Bake for 20-22 minutes, or until a toothpick comes clean.
  6. Let cool for 10 minutes, then place on cooling rack or serving dish.

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Want to know the best part? These are good FROZEN for up to 2 months. Take one out the night before, thaw, and enjoy for a healthier breakfast alternative the next day. Who’s trying this out?!

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