gluten free, vegetarian, dairy free, soy free

What You’ll Need:

2 c almond flour/almond meal

1 c gluten free rolled oats

2 tsp cinnamon

¼ tsp nutmeg

¼ tsp ground clove

1 tsp baking soda

½ tsp sea salt

3 eggs

1 14.5 ounce can pumpkin puree

3 Tbsp coconut oil, melted

¼ c PURE maple syrup

1 tsp PURE vanilla extract

Preheat oven to 375*

Combine dry ingredients in a large bowl, mix well.

Add wet ingredients, mix well.

Spoon batter evenly into a muffin tin(s). Pop into the oven for 25 minutes, or until a toothpick comes out clean.

Have on hand for easy grab and go breakfasts or snackage all week long!

Makes 12 muffins, serving 6.