Mini Pumpkin Chocolate Chip Muffins

I made these yesterday.  They were so good that all 24 disappeared in the first few hours. All 5 kids liked them and that included Mr. Picky.  I was winging it as I went so I’ll be honest I was surprised that they turned out so well.  They are light, fluffy, moist and not too sweet which is what will ruin it for me.  So I went back today to recreate them and write down what I did so I can continue to repeat.  Here is what success takes like.

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1 slightly packed cup of blanched almond flour

1/2 tsp salt

1/2 tsp baking soda

1 tsp pumpkin pie spice

1/4 cup melted coconut oil

1/3 cup maple syrup (you can add more or less to taste)

8 oz canned pumpkin (approximately half a 15 oz can)

1 ripe banana

3 eggs

chocolate chips to decorate top

 

Preheat oven to 350 degrees.  Add dry ingredients to food processor and process until combined.  Add the remaining ingredients except the chocolate chips.  Blend until smooth.  Line 24 mini muffin tins with parchment paper liners.  Parchment liners are so much better than paper because nothing sticks to them.  Top them with a few chocolate chips.  Bake for 20 min or until a toothpick comes out clean.

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