paleo

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!

NEWSLETTER SUBSCRIPTION

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!

Avocado Key Lime Pie

This is a low carb, gluten free, dairy free, whole food alternative to a key lime pie with a healthy chocolate crust to pull it all together. 

avocado key lime pie, lime, key lime, pie

Avocado, lime, honey, and coconut oil are the only ingredients you need to make a healthy key lime pie. The crust is also highly recommended- certainly one of my favorite parts. (Maybe because I’m a chocoholic – I can’t help it!). The crust includes almond flour, maple syrup, coconut oil, and cocoa powder. All wholesome and nutrient rich ingredients hidden in a mouth watering dessert. 

avocado key lime pie, lime, key lime, pie, crust
#1 Mix the crust ingredients
avocado key lime pie, lime, key lime, pie, crust
#2 Press into pan

This tart is quick to make and simple clean up. All you’ll need is a food processor or a high speed blender, a spatula, and a springform or tart pan. 

avocado key lime pie, lime, key lime, pie, filling
#3 Blend the filling
avocado key lime pie, lime, key lime, pie
#4 Add the filling and freeze!

It’s also an easy thing to whip up before having guests over. Just pop it out of the freezer and allow it to soften slightly for 15-30 minutes before serving. I like to do this while eating dinner, that way when I finish – dessert is ready in a jiffy!

This yummy treat can be stored in the freezer for months which means you’ll always have dessert on hand. Because who doesn’t want a healthy option that also tastes incredible? 

Personally, I’m kind of obsessed with my healthy desserts and I always need something around to nibble on.

Sign up for my newsletter so you don’t miss out on any yummy healthy eats! I’ll also be sending out recent articles on healthy living aaaand if you sign up now you’ll receive a free PDF on tracking habits and reaching your health goals!

NEWSLETTER SUBSCRIPTION

free guide

Please don’t forget to leave a comment and let me know how you like it!

Print Recipe
 Avocado Key Lime Pie
A low carb, gluten free, dairy free, whole food alternative to a key lime pie with a healthy chocolate crust to pull it all together.
Course Dessert
Keyword key lime, key lime pie, lime
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Crust
Filling
Course Dessert
Keyword key lime, key lime pie, lime
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Crust
Filling
Instructions
  1. Combine all crust ingredients (maple syrup, almond flour, cocoa powder, coconut oil) into a food processor or high speed blender and blend until completely combined.
  2. Prepare a tart pan or springform pan with parchment paper. Place crust ingredients in the pan, then using your hands press it down firmly. Put in the freezer while preparing the filling.
  3. Rinse out the food processor or high speed blender and combine all filling ingredients (avocados, lime juice, canned coconut milk, honey, lime zest). Blend until smooth.
  4. Remove the crust from the freezer and pour in the filling. Place back into the freezer and allow to set for a minimum of two hours or overnight if needed.
  5. Prior to serving remove the pie from the freezer 15-20 minutes beforehand to allow the slice to soften. Store in the freezer. At this time I like to cut the whole tart into slices to allow easy access to grab a piece out whenever I want one throughout the week!
Recipe Notes

Tips:

  1. For a more crumbly crust (and less sugar) I recommend using 1/4 cup maple syrup instead of 1/3 cup.
  2. Make sure your avocados are ripe! This will guarantee the most creamy texture for your filling. Also buy full fat coconut as it will also contribute to the full texture.
  3. Feel free to store in the freezer for a couple months and take out to enjoy whenever you like!