I don’t know about you, but I have a hard time consuming my gluten free baked goods in moderation. To help with my portion control I started making my baked good treats in mini-muffin tins. Here is one of my favorite Pumpkin Muffin Recipes for fall: Mini_Pumpkin_Gluten_Free_Muffins

 1 cup blanched almond flour
1⁄4 teaspoon celtic sea salt
1⁄2 teaspoon baking soda

1 tablespoon cinnamon
1⁄2 teaspoon cloves

1⁄2 cup roasted pumpkin or pumpkin puree
2 tablespoons honey

1⁄4 teaspoon stevia

3 eggs
**Optional – top with walnuts or chocolate chips (I recommend using Enjoy Life Chips or Equal Exchange) 
In Vitimix first toss all the dry ingredients, followed by remaining ingredients. Bake at 350 degrees for about 15 minutes.

Each muffin bite is 44 calories and only 2 grams of sugar. Enjoy :)















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