Pumpkin and Dark Chocolate Chip Muffins - Gluten Free

1 cup Bob's Red Mill Whole Grain Brown Rice Flour
1 cup oat flour (grind from Bob's Red Mill Gluten Free Quick Cooking Oats) or use whole
1/4 cup Bob's Red Mill Gluten Free Ground Golden Flaxseed Meal
1 tsp salt
1 tsp DLM Saigon Cinnamon*
2 tsp Argo baking powder
1 tsp baking soda
1 cup Farmer's Market Organic Pumpkin
2 large eggs
1/3 cup Madhava Organic Pure and Unrefined Coconut Sugar
1/4 cup Suzanne's Specialties Organic Blackstrap Molasses
1/4 cup Woodstock All-Natural Almond Butter
2/3 cup Silk Unsweetened Almond Milk
1/2 cup Enjoy Life 69% Cacao Dark Chocolate Regular Size Morsels
Sugar in the Raw

Sift dry ingredients together into bowl. Wisk all the wet ingredients except the almond milk in a separate bowl. Whisk dry into wet, alternating with the almond milk. Lastly add in the dark chocolate chips. Spoon into a lined 12 muffin tin. Sprinkle raw sugar on top prior to baking. Bake at 350 for 20-22 minutes or until fully cooked throughout!



*Tips

Substitute Pumpkin Pie Spice for Cinnamon for a holiday taste. For a fluffier muffin separate egg yolks and whites. Add yokes to wet ingredients. Beat whites into stiff peaks and GENTLY fold into mix after the chips.

Makes 12 servings
Prep Time: 15 minutes
Cook Time: 22 minutes

Per serving: 190 calories (60% calories from fat); 7g total fat; 1g saturated fat; 35mg cholesterol; 320mg sodium; 27g total carbohydrates; 4g dietary fiber; 5g protein;

Allergy Warning: Contains milk and eggs and other nuts