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Gluten& Dairy Free Cinnamon Swirl Muffins
These are cinna-swirl heaven! Make ahead of time for a quick snack or brunch get-together! I always make a double batch of these muffins and freeze some.
Ingredients:
1 1/2 cup almond flour
1/2 cup pumpkin puree (or mashed banana or applesauce)
1/4 cup almond butter
1/2 cup milk of choice (I use Mooala)
2 large eggs
1 tbsp
coconut oil
, melted
1 tsp baking powder
1 tsp vanilla extract powder
1/4 tsp
pink salt
1 tbsp cinnamon
1 tsp pumpkin or apple pie spice
1 tsp stevia
Instructions:
Preheat your oven to 350F.
To a
small bowl
, add almond flour, salt, baking powder and mix to combine.
To a
larger bowl
, mix to combine pumpkin, almond butter, milk, vanilla, eggs.
Add half of the dry ingredient mixture into the wet mixture and mix together thoroughly.
Add the remaining dry ingredients in slowly and mix to combine thoroughly.
With the remaining wet ingredients, add spices and mix until incorporated.
Line a muffin tray with cupcake papers.
Add mixture into each well, filling about 3/4 of the way up the side.
Bake for 30-35 minutes until set in the center.
Makes 24 mini muffins.
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