Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Greetings Friends! I’m baccck! Or back in the kitchen I should say. It’s been a very busy Autumn around here. We’ve had four guests come to visit us in our new home, house projects to work on and my “baby” boy turned three. Sniffle…but oh so proud of him and my six year old that amaze me on a daily basis!

I’m so happy to be back creating recipes and having a spare minute to actually write down my recipe ūüôā

A classic combination no doubt, but I can’t not share pumpkin and chocolate with you this time of year! We just love¬†anything pumpkin and chocolate and¬†these healthy Paleo muffins¬†are¬†delicious and¬†perfectly moist inside. These muffins could easily be turned into cupcakes with homemade vanilla frosting on top too.

This was shared on Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Tuesday, Traditional Tuesdays, Simple Meals Friday and Whole Foods Fridays.


5.0 from 1 reviews
Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2½ cups blanched almond flour
  • ¾ cup pumpkin puree
  • 2 eggs
  • ½ cup dairy-free chocolate chips
  • ¼ cup coconut sugar
  • 2 Tbsp. water
  • 2 tsp. pure vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
  1. Preheat the oven to 350 degrees. Lightly grease the muffin tins in a muffin pan with olive or coconut oil. Place all ingredients into a large mixing bowl and beat on medium speed for several minutes, scraping down sides with a spatula as needed.
  2. Pour the batter into the muffins tins, filling them ⅔ full. Bake for 30 minutes (check at 25 minutes if you live at a low altitude).





Banana Chocolate Chip Muffins (Grain & Dairy Free)

banana, chocolate chip, muffins, grain free, dairy free, gluten free

These moist, delicious muffins don’t last long at our house! I made a dozen of these muffins last night and by this morning there were only a few left. It doesn’t help that my husband took 6 to work-3 for him and 3 for his co-workers!

Packed with protein-rich almond flour and fiber-rich flaxseed meal, this treat is good for you.

Please join me over at Megan’s wonderful site, Allergy Free Alaska, where I am guest posting today. The recipe for these muffins is one click away ūüôā

Megan has been an inspiration to me since I began my blogging journey well over a year ago. Megan’s recipes are always fabulous, allergy-free and healthy. Megan, a mother, knows how to feed her family nutrious and tasty meals. It is an honor to be sharing a recipe on Megan’s fabulous site!

 This was shared on Allergy-Free Wednesdays and Monday Mania.

Coconut Cherry Muffins (Grain, Dairy and Refined Sugar Free)


I never would have guessed it, but the combination of cherries and coconut taste wonderful together. These muffins are incredibly moist and have a superb taste. You can enjoy these as a snack or a nutritious breakfast as they are a good source of antioxidants, healthy fats, fiber and protein. [Read more…]

Cranberry Muffins (Gluten and Dairy Free)

These muffins are a perfect treat anytime of day. I enjoy eating them for breakfast as well as for an evening snack. Though I think warm out of the oven is the best way to eat them… with a little butter or ¬†strawberry jam spread on top!

The main ingredient in these tasty muffins is teff flour derived from the smallest grain in the world. Teff flour is a good source of calcium, dietary fiber, iron and protein. Cranberries provide a Vitamin C boost to the mix as well.

2 cups teff flour
1/2 cup brown rice flour
3/4 cup dried cranberries (sweetened with fruit juice only)
1/2 cup honey
1/3 cup coconut oil, melted
2 eggs
1/2 cup almond milk
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. sea salt

Preheat the oven to 400 degrees. Place all ingredients into a large bowl. Mix with an electric mixer for 5 minutes on medium low speed. Lightly grease a muffin tin with coconut oil or use cupcake/muffin liners in each cup of the muffin tin.  Fill each cup 3/4 full with batter. Bake for 20 minutes. Let cool for 5-10 minutes.

Makes 12 muffins.

Gingerbread Muffins (Dairy Free)

I’ve been craving gingerbread lately, but my husband is not a big fan of molasses.¬†Yesterday I was pondering making gingerbread cookies when my daughter asked me to make her some muffins. So off to¬†the kitchen I went¬†to create a muffin recipe that also tasted like gingerbread without molasses…honestly I wasn’t quite sure it would turn out!

I am very thankful the recipe worked. I made these muffins last night and now they are completely gone. They were eaten for dessert last night and for breakfast this morning by everyone in our home.

These nutritious and hearty muffins are perfect for breakfast or anytime of day. They are not only bursting with flavor, but are rich in fiber, iron, omega 3 fatty acids and protein.

1 cup teff flour
1 cup brown rice flour
2/3 cup coconut sugar
1/3 cup flaxseed meal
1/3 cup almond milk
1 egg
2 Tbsp. olive oil (melted coconut oil would also work)
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
1 1/2 tsp. baking soda
1/4 tsp. liquid vanilla stevia
1/4 tsp. sea salt

Preheat oven to 375 degrees. Lightly grease a muffin tin with olive or coconut oil.

Add the flours, coconut sugar, flaxseed meal, pumpkin pie spice, baking soda and salt to a large bowl and stir. Next add in the milk, egg, olive oil, vanilla and stevia. Use an electric mixer to beat the batter for 5 minutes. Fill each muffin cup 2/3 full with batter. Bake for 15 minutes. Remove from oven and let cool for 10 minutes. Enjoy!

Makes 10 muffins.