Ingredient: dark chocolate chips

Paleo Pumpkin Muffins

Paleo pumpkin muffins

Get ready for fall and enjoy these simple, healthy, dairy free, gluten free, moist, paleo pumpkin chocolate chip muffins made with almond flour and honey!

First, start by mixing your dry ingredients in a large bowl. Stir together the super fine almond flour, baking soda, salt, and pumpkin pie spice. Check out this easy recipe for DIY pumpkin pie spice, or feel free to use the store bought blend.

Paleo Pumpkin Muffins

Then, make a well by pushing all the dry ingredients to the side of your bowl. Add the wet ingredients into the center. Eggs, pumpkin puree, vanilla, and honey. Whisk it, then pull in the dry ingredients to combine.

Paleo Pumpkin Muffins
Paleo Pumpkin Muffins

Add in the chocolate chips, but be sure you don’t over mix!! This releases the oils in the almond flour and results in a dense muffin.

Paleo Pumpkin Muffins

Place in your prepared pan and bake for 20-25 minutes at 350 degrees F. Keep in mind that the dough will not be very wet, but they will still turn out moist- trust me!

I LOVE my silicone muffin tin. Its so easy to clean and I’m not spending hours scrubbing all the black spots off my muffin tin. Check out this one here if you want to make your life more simple too!

Paleo Pumpkin Muffins

They may look crumbly on top because of the almond flour, but they are very moist inside from the pumpkin and honey.

Almond flour also tends to burn at high heat so be careful and keep an eye on the muffins within the 20-25 minutes. Typically, you want to see the edges start to turn a golden brown color.

Paleo Pumpkin Muffins

Have fun making these Paleo Pumpkin Muffins for your friends and family- I’ve given many away already and they are a big hit! Most people don’t even realize that it’s made with

healthy wholesome ingredients.

Please don’t forget to sign up to be the first to know about more awesome recipes like this one!

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Also check out my other post on Double Chocolate Pumpkin Muffins if you are feelin’ chocolatey or else my Pumpkin Quinoa Oat Bread for a healthy bread to munch on throughout the day while sipping your earl grey tea (guilty!).

Print Recipe
 Paleo Pumpkin Muffins
Enjoy these simple, healthy, dairy free, gluten free, moist, paleo pumpkin chocolate chip muffins made with almond flour and honey!
Paleo pumpkin muffins
Course Baked Goods, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Goods, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Paleo pumpkin muffins
Instructions
  1. Preheat oven to 350 degrees F and spray muffin tin with coconut oil spray.
  2. Place all dry ingredients into a large bowl. (Almond flour, baking soda, salt, pumpkin pie spice). Mix until well incorporated.
  3. Make a well (push all dry ingredients to the side of the bowl) and add in the wet ingredients (eggs, pumpkin puree, vanilla, honey). Whisk just until combined, then stir in the dry.
  4. Stir in the chocolate chips. Do NOT over mix. This will result in dense muffins due to the oil content of the almond flour.
  5. Pour into prepared muffin tins and fill until 3/4 full. Bake for 20-25 minutes or until the top is a nice golden brown.
Recipe Notes

BTW, these chocolate chips are my favorite and they are dairy free!

Double Chocolate Pumpkin Muffins

Gluten free, dairy free, refined sugar free and chocolatey pumpkin muffins with hints of pumpkin spice to help your belly prepare for the fall season.

double chocolate pumpkin muffins

These pumpkin muffins are a mix between a brownie and a muffin with a little bit of coconuty flavor to pull it all together. Moist, but surprisingly still light. The real chocolate chunks (or chips) also makes it pretty darn yummy. (Hellloooo chocolate fans!)

All made with wholesome ingredients, you don’t have to feel guilty eating one… or two… OKAY, maybe I just had two while writing this post. I couldn’t help it!

Be sure to start with a super-fine almond flour like this one. They type of almond flour used can dramatically affect the outcome of the muffins as some have different weights and more fiber. The super-fine almond flour from Costco is also a great option – it’s what I use!

First, pull together all the dry ingredients and mix with a wooden spoon. Next, make a well with the dry ingredients (or push the dry ingredients to the sides of the bowl). Pour the wet ingredients into the center.

double chocolate pumpkin muffin
double chocolate pumpkin muffin

Blend together the wet ingredients, then mix it all together with the dry. Be careful not to over mix though!! Over mixing almond flour can release the oils. This will result in muffins that are more dense, wet and oily.

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Bake until you see the tops start to form and create creases. Also try placing a toothpick into the middle. The muffins will be done if there are just a few crumbs left on the toothpick. Allow to cool, then store in the fridge for 5-7 days.

I hope you enjoy! It took me a few times of trial and error to make a good almond flour muffin recipe, but it was so worth it.

Now we have pumpkin muffins eat to for dayysss, did I mention they can easily be placed in the freezer and heated back up in the microwave whenever you want? Yup. That way you’ll always have a morning muffin on hand (especially when you’re running out the door in the mornings like me lately!)

Also, if you want more tips on getting good sleep so that way you can have more energy to make good healthy recipes like this then check out my post on Natural Ways to Sleep Better.

double chocolate pumpkin muffin
double chocolate pumpkin muffins
Print Recipe
 Double Chocolate Pumpkin Muffins
Gluten free, dairy free, and chocolatey with hints of pumpkin spice. These muffins are guaranteed to put you in the best mood for fall!
Course Baked Goods, Dessert, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Goods, Dessert, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 375 degrees F and prepare muffin tin with paper or spray with coconut oil spray.
  2. Add all dry ingredients to a large mixing bowl (almond flour, coconut flour, cocoa powder, coconut sugar, baking soda, baking powder, salt, and pumpkin pie spice). Mix well.
  3. Make a well or a hole in the bowl of the dry ingredients. Add in the wet ingredients (pumpkin puree, vanilla extract, maple syrup, almond milk, coconut oil, and eggs). Whisk together just the wet ingredients.
  4. Pour in the chocolate chips. Then, trying not to over mix, blend together both the wet and dry ingredients.
  5. After mixing (about 10 stir, or until just combined), then fill each muffin tin 3/4 or to top.
  6. Bake for 22-28 minutes or until the tops are cracked and no longer appear wet. You may also test the moisture by placing in a toothpick.
  7. After removing from the oven, let the muffins cool in the muffin pan. Once cool, place in an airtight container and refrigerate until ready to eat.

Dark Chocolate Sunflower Butter Bars

Have you ever heard of popped quinoa? Yeah, that’s right p o p p e d. Like popcorn, but quinoa. Well if you haven’t then get ready to have your mind blown with these gluten free, dairy free, nut free, refined sugar free paleo crunchy decadent dark chocolate sunflower butter bars.

These are also my favorite treats to bring to BBQs and parties for sharing. I love surprising people with healthy whole food desserts, especially those involving quinoa, of course.

sunflower butter bars, chocolate, bars, quinoa

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They take a bit of prep time, but are in no doubt worth the effort. First, when making the crust I like to mill my own oat flour which can be done three ways:

  1. High speed blender
  2. Food processor
  3. Coffee grinder

I usually use my little coffee grinder because it’s small and is minimal clean up, but they all work well. Just make sure it’s blended to a flour like consistency.

sunflower butter bars, chocolate, bars, quinoa

Once you have the oat flour ready you’ll want to pop your quinoa. My favorite part!!

Heat up a large skillet on the stove top to medium high heat. Wait until its warm, then add the quinoa directly to the pan and listen to it *pop*. This is where you’ll really want to be careful. Make sure to keep a close eye on it and constantly shake the pan for 1-3 minutes depending on how hot your stove top is or until the quinoa turns golden brown in color.

Also be sure to start with just enough quinoa to cover the bottom of the pan, in my case this is 1/4 cup. If you add too much you’ll end up with half burnt quinoa and half unpopped (trust me…).

sunflower butter bars, chocolate, bars, quinoa

Once you add the quinoa in with the oat flour and stir in the maple syrup and coconut oil, you can press it all into the 8.5×11 baking dish lined with parchment paper. I use my hand at first, then press down with the bottom of a measuring cup to even it out.

Bake the crust until its formed together and starting to brown. Place it in the fridge or freezer to cool. Personally I like things done fast so I put mine in the freezer while I prep the sunflower butter layer.

I didn’t get a photo making the sunflower butter layer, but it’s quite simple.

Add more or less coconut flour depending on how oily the sunflower butter is. Throw all the ingredients together, let it sit for 5-10 minutes to “thicken” with the coconut flour.

Next, throw the sunflower butter layer on top of the crust layer, set aside.

Lastly, melt your chocolate and coconut oil in the microwave, but be careful! Do not microwave for longer than a minute and only do 15 second intervals. Every time you remove after the 15 second interval give it a good stir with a plastic spatula. The chocolate will melt quickly and you don’t want it to burn.

sunflower butter bars, chocolate, bars, quinoa

Remove the bars from the fridge/freezer, pour the chocolate directly on top of the sunflower butter layer and sprinkle on some sea salt if desired.

Place back in the fridge/freezer and enjoy once the chocolate layer hardens. May take up to 1-2 hours.

sunflower butter bars, chocolate, bars, quinoa

Have fun surprising your friends with *popped* quinoa! When I found this out years ago I couldn’t believe the nutty and crunchy goodness of cooking quinoa this way.

Even skeptics out there that don’t like regularly cooked quinoa are going to love this!

Let me know how it turns out in the comments and don’t forget to subscribe to stay in the loop for more healthy desserts like this one.

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Also try my key lime pie if you are looking for another fun healthier whole food treat to make!

sunflower butter bars, chocolate, bars, quinoa

Print Recipe
 Dark Chocolate Sunflower Butter Bars
Gluten free, dairy free, refined sugar free, nut free, paleo sunflower butter bars that are made with popped quinoa for a crunchy texture and nutty flavor.
Course Dessert
Prep Time 35 minutes
Passive Time 2 hours
Servings
pieces
Ingredients
Crust Layer
Sunflower Butter Layer
Chocolate Layer
Course Dessert
Prep Time 35 minutes
Passive Time 2 hours
Servings
pieces
Ingredients
Crust Layer
Sunflower Butter Layer
Chocolate Layer
Instructions
Crust Layer
  1. Preheat oven to 350 degrees F and prepare an 8.5x11 baking pan. In a medium sized bowl add the oat flour and sea salt for the crust layer. Whole oats can be processed into a flour using a blender, food processor, or even a handheld coffee grinder.
  2. Heat large skillet on stove top to medium high heat until very hot (no oil) and add in 1/4 cup quinoa until it becomes light brown and starts popping. This may take 1-3 minutes depending on how hot the pan is. Be careful not to burn! Repeat with each 1/4 cup until you have 3/4 cup total. The quinoa should have a nutty smell and be golden brown. Add to oat flour bowl.
  3. Pour the maple syrup and softened coconut oil into the flour and quinoa bowl. If your coconut oil is hard, soften in the microwave with 15 second intervals. Be careful, if it's liquid, it will be difficult to from into a crust. Mix well.
  4. Add the mixture to the prepared pan and press down evenly.
  5. Bake cookie layer for 11-14 minutes, or until starting to brown. Allow to cool in the fridge to harden up while you prepare the other layers.
Sunflower Butter Layer
  1. To make the sunflower layer, mix all ingredients (sunflower butter, maple syrup, coconut oil, and coconut flour) together in a medium sized bowl. If the sunflower butter is dry, you might need less coconut flour. It helps the mixture thicken up considerably.
  2. Layer the thickened sunflower butter over the cookie layer once it has cooled.
Chocolate Layer
  1. Place dark chocolate chips and coconut oil in a small bowl. Starting with 15 second intervals microwave and be sure to stir after each interval until they have just melted.
  2. Cover the crust and sunflower layers you already made with the last chocolate layer. Use a rubber spatula to even out the top of the bars. Sprinkle extra sea salt on top if desired. Refrigerate for about two hours to set before cutting OR place in the freezer for about an hour if you need to speed up the process.
  3. Store bars in an air tight container in the refrigerator for up to a week, or in the freezer for 2-3 months.