OMG, that’s paleo?!

8 Oct

pumpkin chocolate chip muffins

So it has now been a week into my 24 Day Challenge and has been surprisingly difficult. I think I’m just now realizing how lenient I was with my paleo diet. I’m now looking at every nutrition label and asking waiters what is in EVERYTHING. It’s not easy watching everyone around you eat what you would want to be eating. Especially when it’s usually those disgusting people that can eat whatever they want and not seem to gain a pound. I have found out that it is a constant battle to keep my taste-buds interested. Eating so many boiled eggs and sweet potatoes have had me craving everything in the book. So to counteract this I have started looking up multiple paleo recipes from different websites. A few websites that I have been cooking paleo from are nomnompaleo and paleomg.

Since it’s October, I overdose on pumpkin everything. So it’s no surprise that my latest obsession has been these paleo pumpkin chocolate chip muffins! These muffins are just the right amount of moist that they could easily be mistaken as a cupcake (and taste just as sinful)! They were a hit with my whole family and I’ve already made them twice due to my boyfriend eating three of them a day. Luckily with this recipe I had most of the ingredients. Hope you enjoy the recipe from paleomg!

pumpkin chocolate chip muffin

Pumpkin Chocolate Chip Muffins

Here’s what you’ll need:

  • 1/3 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 3 eggs, whisked
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon powdered ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/2 cup of Enjoy Life mini chocolate chips

Here’s what you’ll do:

  • Preheat oven to 350 degrees
  • Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract
  • In another bowl, mix together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking powder, baking soda, and salt
  • Pour dry ingredients into wet ingredients and mix well
  • Fold in chocolate chips
  • Line a muffin tin with paper liners—use an ice cream scoop to one scoop of batter per muffin
  • Bake for 35-40 minutes
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