Mini Chocolate Pumpkin Bread

Ingredients

• 1 cup almond flour
• ¼ cup cocoa powder (unsweetened)
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon sea salt
• ½ cup pure pumpkin puree
• 2 eggs
• 3 tablespoons maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• ¼ cup dark chocolate chips (dairy-free)

Instructions

1. 1

   Preheat oven to 350°F (175°C) and grease a mini loaf pan or line a 6-cup muffin tin with liners.

2. 2

   In a large bowl, whisk together almond flour, cocoa powder, baking soda, cinnamon, and sea salt.

3. 3

   In a separate bowl, mix pumpkin puree, eggs, maple syrup, coconut oil, and vanilla until smooth.

4. 4

   Fold wet ingredients into dry until just combined. Stir in chocolate chips.

5. 5

   Divide batter evenly among the cups or mini loaf pans.

6. 6

   Bake for 20–22 minutes, or until a toothpick inserted in the centre comes out clean.

7. 7

   Allow to cool for 10 minutes before removing from pan.