Gluten Free Chocolate Chip Muffins

I have shared this recipe here before; I can't remember.  But, I've recently been making these on the regular and my son loves them for breakfast on his way to school in the morning.

 They are delicious, just sweet enough, nutritious, and quick.

When I make these I usually make a double batch because they freeze well and they are super yummy.  One can of pumpkin is enough for 2 recipes so it works out great.

Ingredients:

• 1 cup almond butter (I buy mine at Aldi because it is so much cheaper)
• 2/3 cup pumpkin puree (not pie filling)
• 2 eggs
• 1 egg white
• 1/3 cup honey
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup chocolate chips

Directions:

1. Preheat oven to 350
2. Combine pumpkin and almond butter until smooth.
3. Stir in eggs and honey.  Add dry spices.  Mix well.
4. Add chocolate chips.
5. Distribute batter evenly into 12 muffin cups
6. Bake 15-20 minutes
7. Allow to cool on rack before serving.

These make great gifts for coworkers, snacks for daycare, or treats for a birthday party.  Kids think they taste great while adults quietly sit back and chuckle at the gluten free, grain free goodness being consumed by sugar crazed littles.  

Enjoy!