Paleo Pumpkin Muffins

• 1 cup Almond Flour
• 3 tablespoons Coconut Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1/8 teaspoon Cloves
• 1/8 teaspoon Ginger
• 1/3 cup Coconut Sugar
• 1/2 cup Coconut Sugar
• 1/2 cup Pumpkin Puree
• 3 tablespoons Melted Coconut Oil
• 1 teaspoon Vanilla Extract
• 3 Eggs
• Salt
• 3 tablespoons Dark Chocolate Chips
• 3 tablespoons Organic Blueberries

1. Have the oven preheating to 350 + either grease a muffin tin.
2. Place all the dry ingredients into a large bowl + mix till combined.
3. Place all wet ingredients into a small bowl +mix till combined.
4. Place the wet into the dry + once it is mixed.
5. Fill each muffin tip with 50g of batter or a large spoonful. This is when you add in your chocolate chips or blueberries.
6. Bake for 20-25 minutes until golden brown + let sit for a couple minutes to cool.
7. Store in the fridge (about a week), freezer (about 2-months), or eat immediately!

flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, ginger, coconut sugar, coconut sugar, pumpkin puree, coconut oil, vanilla, eggs, salt, chocolate chips, blueberries

Taken from food52.com/recipes/78545-paleo-pumpkin-muffins (may not work)