Grain-free Pumpkin Chocolate Chip Muffins

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I love these simple muffins made with coconut flour and organic pumpkin puree for a healthy and more nutritious snack, or as a great kid’s breakfast.

When I gave up refined white sugar and flour 17 years ago, overtime, I learned how to create healthier alternatives that would not trigger binges and would not raise my blood sugar levels.

(for those of you who are food combining per suggested on my 30 day plan, this one slightly breaks that rule since we have eggs and flour, but it’s ok to do every so often)

Baking with coconut flour and natural sweeteners are great alternatives to enjoy in moderation (I prefer baking with stevia or monk fruit sweetener since they contain 0 grams of sugar).

Enjoy them as a heavy snack, after a green salad for lunch or dinner, or as a light breakfast.

They are delicious, and especially delicious warm right out of the oven.

Perfect for fall and Thanksgiving!





Grain-free Pumpkin Chocolate Chip Muffins
(recipe inspiration from “Wellness Mama”)

*use organic wherever possible*


5 eggs

1 cup pumpkin puree

1/4 cup coconut oil or butter, softened

1/2 cup coconut flour

1 tsp baking soda

1 tsp vanilla extract

1-2 TBSP pumpkin pie spice or cinnamon

1/4 cup honey (or a few drops of liquid stevia or 1/4 cup monk fruit sweetener)



  1. Preheat oven to 400 degrees
  2. Lightly grease muffin tins, or use parchment paper baking cups and place in muffin tins
  3. Add all ingredients together in a medium-sized bowl and blend together until smooth
  4. Scoop into muffin tins
  5. Bake for 13-18 minutes



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