Chocolate Almond Flour Muffins
2 cups blanched almond flour Makes 11-12 muffins
1/4 cup cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 cup pumpkin puree (acorn or butternut squash puree will work, too)
1/3 cup melted lard/palm shortening or coconut oil
1/4 cup honey
1 tsp vanilla
1. Preheat oven to 350 degrees. If using a dark muffin tin, preheat oven to 325 degrees. Line a muffin tin with paper liners or oil each cup.
2. In a large bowl, blend together almond flour, cocoa, salt and baking powder.
3. In a medium bowl, whisk together pumpkin (or squash) puree, lard or oil, honey, egg and vanilla. Pour wet ingredients into dry ingredients. Using a wooden spoon or rubber spatula, stir until completely moistened.
4. Spoon batter into muffin cups, filling almost all the way to the top. Bake for 17-22 minutes until toothpick inserted in the middle comes out with a few moist crumbs. Allow muffins to cool for 45 minutes to an hour before serving to allow them to set up. Store in an air tight container in the refrigerator or freeze.