Pumpkin Chocolate Chip Muffins

The kids will love these low in sugar pumpkin muffins

Pumpkin Chocolate Chip Muffins


  • 1 1/2 cup almond flour or use Bob’s Red Mill Gluten Free Flour Mix
  • 1/2 cup potato starch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract or vanilla bean
  • 1 tsp freshly grated ginger
  • 1 tsp cinnamon
  • 1 cup pumpkin puree
  • 1 banana
  • 1 cup full fat coconut milk
  • 1/2 cup dairy free chocolate chips
  • chia gel ( 2 tbsp chia seed in 1/2 cup water- let sit in fridge for 1 hour to gel)


  1. Mix banana, coconut milk, pumpkin puree, cinnamon, ginger and vanilla in a food processor.
  2. Add in all other ingredients except chocolate chips. Add them at the very end and just pulse to mix
  3. Spoon into muffin tins and bake 350F 25 minutes or until done

Original Recipe by Shirley Plantpumpkin choc hip muffins


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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One Comment

  1. Mary Anderson says:

    My daughter doesn’t like coconut- do these have a strong coconut taste?

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