Happy Monday and hooray for the extra hour of sleep over the weekend. I feel like a new woman! I hate that it gets dark out so early, but I love the extra hour — after “falling back” I always wake up earlier and with more energy for a few weeks. I love it.
Our weekend was pretty productive. We did more unpacking and organizing — I finished putting the downstairs bathroom together (thank heavens for Target and all their cute decorating stuff) and Isaac started to get his beer room organized. Yes, we have a whole room dedicated to his beer collection. I’ll be sure to snap a picture and show you guys once it’s all set up. We also had a fun night a Hardywood with friends on Saturday and I attended a bridal shower on Sunday. <– Check out the cocktail themed cupcakes that were served at the shower. Adorable!
Oh and I also baked some muffins…
They have pumpkin in them, of course. It’s fall and you’re reading EBF — if I’m making a baked good right now, there’s a 99% chance it’s going to have pumpkin in it.
The exciting part about these muffins isn’t what’s in them, it’s what’s not in them! There’s no flour (not even coconut flour or almond flour), no oil or butter (besides almond butter), no dairy, and they only contain a small amount of added sugar from the honey and chocolate chips. I’ve never baked muffins without any flour so I was shocked that they they turned out looking and tasting like real muffins, not dense balls of pumpkin and almond butter. Granted, I would have still eaten the balls, because those sound pretty good too. hmmm… maybe I have another recipe idea on my hands.
Another awesome feature is that the muffins come together in minutes and there’s no mixing bowls to clean because you blend the batter in your blender or mini chopper. I have to thank Averie of Averie Cooks for the blender muffin idea. She’s a genius!
These muffins have been recipe-tested then taste-tested by several of our friends and we can all agree that they’re pretty darn good. There are only two left after making a full batch on Saturday. I’ll take that as a sign that I’ll be making these again soon.
I hope you all like them as much as we do!
- ⅔ cup almond butter
- ⅓ cup canned pumpkin
- 2 eggs
- 3 Tablespoons honey
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- pinch of sea salt
- ⅓ cup mini chocolate chips (I used Enjoy Life semi-sweet minis)
- Preheat oven to 375F. Prepare mini muffin tin by spraying well with cooking spray, or line the tins with paper liners. Set aside.
- In your blender or mini chopper, add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.
- Stir in chocolate chips by hand.
- Fill each muffin cavity about ¾ full with the muffin mixture.
- Bake for 7-8 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.