Fall is here along with pumpkin spice!
Here’s a gluten- free, dairy- free muffin recipe that’s a hit with my husband and daughters.

INGREDIENTS:
2 cups blanched almond flour
3 Tbsp coconut flour
1 tsp baking soda
2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cardamom
1/4 tsp ground cloves
1/4 tsp sea salt
3/4 cup pumpkin puree
1/3 cup honey or pure maple syrup
2 large eggs, room temperature
2 Tbsp coconut oil, melted
1 tsp vanilla
1/4 cup dairy free chocolate chips

DIRECTIONS:
1. Preheat oven to 350
2. Mix almond flour, coconut flour, baking soda, spices and salt in bowl.
3. Mix remaining wet ingredients in bowl.
4. Slowly put dry into wet ingredients and mix. Finally gently stir in chips.
5. Pour batter into 12 muffin cups.
6. Bake for 25 minutes, until toothpick comes out clean.
*recipe courtesy of Against All Grains