Paleo, Low Carb and Keto Pumpkin Bread Muffins with Chocolate Chips

I made these Paleo and Keto Pumpkin Bread Muffins with Chocolate Chips as refreshments for an essential oils class that I was teaching. They are a remake of a recipe I made a few years ago which were chocolate all the way through with pumpkin added for moisture, get that recipe here. I added a few drops of essential oils at the end of stirring to enhance the flavor. These muffins were a big hit at my party and I know your family will love them too.

Ingredients

• 1/3 cup coconut oil melted
• 6 organic soy free eggs
• 1 teaspoon vanilla extract gluten free
• 1/2 cup pumpkin puree
• 1/4 cup coconut sugar or 1/4 cup of lakanto
• 1/2 teaspoon sea salt
• 1/2 cup coconut flour
• 1/4 teaspoon baking soda
• 5 ounces dark chocolate chips

Instructions

1. Preheat oven to 350.
2. Mix coconut oil, eggs, vanilla, and pumpkin in one bowl.
3. Mix the sweetener, sea salt, coconut flour and baking soda together in another bowl.
4. ...........................................

for full recipes please see : www.grassfedgirl.com

Share this post