gluten free | vegetarian | soy free | dairy free

40 minutes or less | batch prep

What You’ll Need:

2 c almond flour

1 c gluten free rolled oats

2 tsp cinnamon

½ tsp nutmeg

½ tsp ground clove

½ ground ginger

1 tsp baking soda

½ tsp sea salt

3 eggs

1 (14.5oz) pumpkin puree

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

1 tsp pure vanilla extract

OPTONAL (but highly recommended): 1/4 - 1/2 c unsweetened coconut shreds for topping

For serving: 6 c fruit of choice

Preheat oven to 350*

Mix dry ingredients in a large bowl. Add wet ingredients. Stir well.

Grease muffin tin lightly with coconut oil or use cup liners. Use a 1/4 c size measuring cup to scoop batter into each compartment. Sprinkle each with coconut if desired.

Bake for 30 minutes, or until a toothpick comes out clean.

Serve muffins with fresh fruit for a perfectly well rounded and satisfying breakfast!

Makes 12 muffins, serving 6

freeze well