Pumpkin Choc Chips Muffins

These are another great muffin for a mid week snack or to put in your lunchbox.

They’re moist with the pumpkin, low in sugar and nut free (great for school lunches).

I hope you enjoy them.

Ingredients:

• 2 eggs

• 1/4 cup of Milk

• 1 Cup of cooked pumpkin

• 50 grams of butter or coconut oil

• 1/4 cup of maple syrup

• 10 drops of Monkfruit extract

• 1/2 cup of cacao

• 2 cups of almond meal

• 1 cup of gluten free flour

• 1 tsp of baking powder

• 1/3 cup of choc chips

Method:

1. Preheat oven to 180 degrees Celsius. Cut pumpkin into chunks and bake until soft.

2. Melt butter or coconut oil and maple together in a pot or in the microwave.

3. Once pumpkin is cooked, remove from oven to cool.

4. Whisk 2 eggs into a bowl. Add in milk and whisk. Whisk in melted butter and maple syrup. Add Monkfruit for extra sweetness.

5. Scoop pumpkin to the bowl and whisk. Add cacao, almond meal, flour l, baking powder and fold in. Fold in choc chips. Once there are no clumps add to a muffin tray.

6. Bake muffins for 25 minutes at 180 degrees. Muffins are cooked when slightly cracked on top and when you pierce them with a knife it comes out clean.

7. Allow to cool for 5-10 minutes and remove from muffin tray to cool further. Enjoy :)