These higher protein muffins are a delicious alternative to their wheat counterparts. The moisture of the pumpkin puree helps to hold these muffins together. I use a combination of almond flour and brown rice flour, but they also work well with just almond flour.
1 3/4 cups almond flour
1/4 cup brown rice flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
3 eggs
1/2 cup maple syrup or honey
1/4 cup coconut oil
1 cup pumpkin puree
Preheat the oven to 350 degrees and grease a muffin pan with olive oil. Whisk together the dry ingredients in a medium bowl. Set aside. Mix together the remaining ingredients in a large bowl. Add the dry ingredients to the wet ingredients and mix until combined. Bake for 15-20 minutes. Cool completely before removing the muffins from the pan.
This recipe is part of Allergy Free Wednesday.
I’ve also heard of baked goods made with black beans as well as bean flour but I’ve never tried them. Have you? Any good ones to share?
I’ve tried chickpea flour, but I didn’t love the flavor. I’m planning to make black bean brownies soon – hopefully they will get good reviews from my taste testers!
Looks good to me! Thanks so much for sharing at Allergy-Free Wednesday! I hope you’ll come back and share more next week.
Thanks! I was happy to find Allergy-Free Wednesday and I look forward to gaining inspiration from the many wonderful recipes.
Pumpkin muffins are one of my favorite snacks and these muffins look absolutely delicious! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).
Be Well!
Thank you! My family loves these muffins. I will be sure to check back in on Wednesday.