It may not be fall, but these muffins are perfect on a cool summer day. They’re light, fluffy, gluten-free, and a perfect treat after a long run or anytime of the day!
To be perfectly honest, I was planning on whipping up another batch of Shalane’s Super Hero Muffins which I LOVE, but I was out of my almond meal flour. Huge disappointment since I was sooo hungry for a yummy pumpkin muffin. Of all the muffins I have made, I think the pumpkin ones are my fave. I also debated about making these scones.
As you can see, the muffins won! I remembered seeing a facebook live from Against All Grain a while back thinking, I should try these!
And I did…perfect timing the day before a long run! These are fluffier and less dense than I typically like but still delicious. I used less maple syrup and added some chopped almonds, since why not?. The almond extract also added a delicious twist.
Seriously, these were on my mind during my entire long run yesterday. Other than the breeze, which unfortunately continued to pick up, it was a perfect morning for a run. The last few miles a bit tough on the uneven gravel roads and the wind now in my face, but I finished strong with a smile on my face.
I decided to run the Luce Line Trail ending in Cedar Mills and than detouring back to my brothers on the roads. I understand trails and uneven services helps make our feet stronger so I just kept thinking about that as I made my way closer to the farm. I added in one minute 10K pick-ups after each mile which makes longer runs more fun & interesting in my opinion. It’s also a fun way to throw in some speed but not causing too much stress.
By the time I got back home after assessing how the guys were doing with their repairs, I was so HUNGRY. I made myself one of my favorite smoothies and smothered one of these muffins with grass fed butter. I was a one happy runner?.
I was I’ve been eating one of these almost daily as a snack mid afternoon. Enjoy!
GLUTEN FREE ALMOND BUTTER PUMKIN MUFFINS
INGREDIENTS:
- 2 large farm fresh eggs
- 3/4 cup creamy almond butter, unsweetened
- 1/4 cup local maple syrup or raw honey
- 1/2 cup organic pumpkin puree
- 3 tablespoons coconut ghee
- 1/2 teaspoon almond extract
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 1/2 cup arrowroot powder
- 1 1/2 tablespoon cinnamon
- 1 teaspoons fresh nutmeg or 2 teaspoons ground
- 2 teaspoons baking powder 1/2 teaspoon grated lemon zest
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/4 cup chocolate chips
DIRECTIONS:
- Preheat the oven to 350°F. Line a 12-cavity muffin tin with paper liners or lightly grease with coconut oil.
- In a food processor (or blender), combine the eggs, almond butter butter, maple syrup, pumpkin puree, melted coconut ghee, lemon juice, and almond extract. Purée for 30 seconds, until smooth and creamy.
- Add the arrowroot powder, cinnamon, nutmeg, baking powder, lemon zest, ginger, and salt. Blend for 30 seconds, until well combined. Stir in chocolate chips by hand.
- Divide the batter between the muffin cavities, filling each 2/3 full. Bake for 18 to 20 minutes, until a toothpick comes out clean when inserted in the middle.
- Remove the pan from the oven and allow the muffins cool in the pan for 15 minutes. Transfer the muffins to a wire rack and cool completely.
- Store in the freezer for 6 months, or in an airtight container in the refrigerator for 1 week.
Do you have a favorite post run treat?
I love a hot cup of dark roast bullet proof, a pastry, and a smoothie!
Do you like pumpkin in your baked goods?
Are you gluten free?
I prefer sourdough and gluten free most often but I am not strict about it.
Do you run the same route when you run long?
I like to switch my runs up!
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