Chia Almond Flour Pumpkin Muffins (Gluten-free, Paleo)

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Well, its October, and even if that doesn’t necessarily mean cool weather here in Miami, it still means my husband will be watching endless hours of football on weekends and I will be baking Pumpkin flavored everything, obviously!

Pumpkin muffins, pumpkin pancakes, pumpkin cookies, pumpkin pie, you name it, I’m determined to try to make a healthier version of whatever it is.

My criteria for healthy in our household means cutting out the flour and fast acting sugars and carbohydrates and replacing them with blood sugar stabilizing proteins and fats.

I was searching Pinterest for a pumpkin muffin recipe that met those criteria but couldn’t find the right one, so I decided to make my own version. I was so excited about how wonderful they turned out that I just had to share them with you all.

These sweet Chia Almond Flour Pumpkin Muffins are the perfect breakfast on-the-go or a healthy midday snack and they are super kid friendly. Not only are they moist and delicious, they are packed full of protein and blood-stabilizing healthy fats/omega-3’s from the almonds, chia seeds and eggs.

They are quick and easy to whip up, coming together in only a few minutes! What are you waiting for?? Get your baking mitt on and get in the kitchen!

Here’s how to make them!

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Ingredients:

  • 1 large banana, mashed

  • 1 cup pumpkin puree

  • 2 tbsp honey or agave

  • 3 eggs, lightly beaten

  • 2 tablespoon coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1 tablespoon chia seeds

  • 2 cups almond flour

  • 2 tsp pumpkin pie spice

  • 1 tsp cinnamon

  • 3 tsp teaspoon baking powder

  • 1/4 teaspoon salt

Directions:

  1. Line muffin tin and set oven to 350 degrees.

  2. Smash a ripe banana in a large mixing bowl with a fork.

  3. Add in the eggs and beat and combine well.

  4. Add all the other wet ingredients: vanilla, honey/agave, coconut oil and pumpkin purée. Mix and combine well.

  5. Toss in the remaining dry ingredients, making sure to distribute the baking powder evenly. Combine well.

  6. Pour mixture into muffin tins about 3/4 of the way full.

  7. Bake for 25-30 mins at 350 degrees or until the edges began to brown. Let cool for 10 minutes.

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-Ashley