Almond Flour Pumpkin Muffin Recipe
1 1/4 cups almond flour (almond meal)
3 tablespoons tapioca flour (tapioca starch)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon fine sea salt
2 large eggs, lightly beaten
3 tablespoons sucanat or organic evaporated cane sugar
1 tablespoon melted virgin coconut oil
1/2 cup pure pumpkin puree
1 teaspoon pure vanilla

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In medium bowl mix eggs, sucanat, coconut oil, pumpkin and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Divide batter among muffin cups.

Bake 20 to 25 minutes or until tops show some browning and toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins

A few things I’ve learned about baking with almond flour:
-Some almond flour muffins have a wet and mushy texture. I’ve found that the texture improves when a small amount of starch is added to the recipe. In this recipe, adding tapioca flour helps to absorb extra moisture and increases browning.
-Almond flour baked goods generally need less sugar since almond flour has a subtle sweetness unlike starchy wheat flour. (Note: this recipe is meant to be very lightly sweetened. If you prefer sweet baked goods, you may want to increase the sugar by a tablespoon or two.)
-With wheat flour muffins, care is needed to avoid overmixing the batter (or gluten is developed). With almond flour batter, it’s best to mix very well.
-Almond flour muffins have the best texture when eaten cool. When warm, they can seem mushy.

More Almond Flour Recipes:
Almond Flour Banana Muffin
Oatmeal Chocolate Chip Cookies
Applesauce Oatmeal Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Peach Oatmeal Crisp Recipe

The post Almond Flour Pumpkin Muffin Recipe appeared first on Eating Clean Recipes.

Have you been baking with almond flour? If you have any tips or tricks, I’d love to hear them.

Almond Flour Banana Muffin Recipe
1 cup almond flour (almond meal)
3 tablespoons tapioca flour (tapioca starch)
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 large egg, beaten
2 tablespoons sucanat or organic evaporated cane sugar
1 tablespoon virgin coconut oil
3/4 cup well mashed ripe banana
1/2 teaspoon pure vanilla

Preheat oven to 350 degrees F. Grease 6 regular size (2 1/2-inch) muffin cups.

In large bowl mix almond flour, tapioca flour, baking powder and salt. Set aside.

In medium bowl mix egg, sucanat, coconut oil, banana and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Divide batter among muffin cups.

Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins.) Cool completely in pan. (The muffins are fragile when warm, so be sure to let cool before removing from pan.) These dense and hearty muffins make a great breakfast or snack.

Makes 6 muffins

More Almond Flour Recipes:
Oatmeal Chocolate Chip Cookies
Applesauce Oatmeal Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Peach Oatmeal Crisp Recipe

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The post Almond Flour Banana Muffin Recipe appeared first on Eating Clean Recipes.

Pumpkin meets chocolate in these chewy oatmeal cookies. This small batch recipe makes just 16 mini cookies- perfect when you crave a sweet treat but don’t want to be haunted by dozens of cookies in your kitchen.

To make the dough, simply stir together pumpkin puree (homemade or canned), virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, cinnamon and sea salt. Add chunks of chocolate and you’re ready to bake.

Pumpkin Oatmeal Chocolate Chunk Cookies Recipe
1/4 cup pure pumpkin puree
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
3/4 cup old fashioned rolled oats
1/4 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 cup chopped bittersweet or semisweet chocolate or chocolate chips

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, cinnamon, and salt; mix well. Stir in chocolate.

Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.)

Bake 13 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 16 small cookies

Tip: The dough isn’t as stiff as traditional wheat flour cookie dough, but it should hold together when you scoop and mound the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.

For vegan cookies, make with vegan chocolate.

Recipe Links:
Oatmeal Chocolate Chip Cookies
Applesauce Oatmeal Cookies

Product Link:
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The post Pumpkin Oatmeal Chocolate Chunk Cookies Recipe appeared first on Eating Clean Recipes.