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Pumpkin Mini Muffins (Paleo, Vegan, Gluten Free)
Yummy mini muffins you can just pop into your mouth! Really good with a butter alternative!
Ingredients
- 1/2 cup tapioca starch or cassava flour
- 1/2 cup peanut butter or any seed/nut butter
- 1/2 cup pumpkin puree
- 1/4 cup pure maple syrup
- 3 tbsp melted palm shortening or any oil
- 1 tsp vanilla extract
- pinch of pink himalayan salt
- 1 tsp baking soda
Instructions
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Preheat oven to 350 degrees F.
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Combine all ingredients in a mixing bowl and stir to combine. In a greased mini muffin tin, spoon 1 tablespoon into each slake for 15-20 mins or until a toothpick comes out clean. Remove the muffins and allow to cool before serving. Store at room temperature or freeze for a later date.
Recipe Notes
Mini Muffin recipe from The Paleo Kids Cookbook
