RECIPE: Sugar Snap Kids: Paleo Pumpkin Muffins

Need a back to school breakfast that's quick, healthy and easy to grab on the go? These paleo pumpkin mini muffins taste like little bites of fall- they're sweet but not too sweet and the perfect size for kids.  Whip up a batch and freeze them in packs of three for an easy breakfast that everyone in the family can enjoy!

The amazing thing is each MINI muffin packs an incredible 6.3 grams of fiber and only 0.8 grams of sugar! (compare that to 14 grams of sugar in a Chobani yogurt).  They're gluten free, grain free, dairy free and absolutely delicious!

Photo Credit: Robyn Schmidt; adapted from Gluten Free Palate

Kid-Approved Pumpkin Muffins

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Category

Breakfast

Servings

12 (2 mini muffins)

Ingredients

• 2½ cups Bob's Red Mill Super Fine Almond Flour

• 2 teaspoons pumpkin pie spice

• 1 teaspoon baking soda

• ½ teaspoon cream of tartar

• ¼ teaspoon salt

• 1 cup organic pumpkin puree

• ½ cup Choc Zero Maple syrup

• 4 large organic eggs

• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 F. Line a mini muffin pan with liners.

2. Whisk dry ingredients in a bowl (almond flour, pumpkin pie spice, baking soda, cream of tartar, and salt)

3. In a separate bowl, combine wet ingredients (pumpkin, eggs, maple syrup and vanilla).

4. Fold wet ingredients into dry ingredients and combine well.

5. Fill muffin cups half full and bake for 15 min on the middle rack. Test for doneness with a toothpick. 

Recipe Note

Makes 24 mini muffins.