Flour-less Pumpkin Muffins

My daughter recently passed on a Pumpkin Muffin Recipe that a friend had given her.

It's made with oats and almond flour (which is really ground almonds - healthy for type 2 diabetics.) They really don't rise, but they don't seem heavy - probably because they have baking soda in them. Also pumpkin and chocolate chips...

I found them easy to make and delicious.





Here's the recipe:

1. Blend together 2 cups of almond flour and 1 1/2 cups of oats. Add a teaspoon of baking soda, 1/2 a cup of brown sugar (the original recipe calls for 1/2 cup of maple syrup) and a tablespoon of pumpkin pie spice. I didn't have pumpkin pie spice so I substituted a generous teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, and a dash of allspice and nutmeg.
2. In another container mix together 1 1/2 cups of unsweetened canned pumpkin puree, 3 eggs, and 1/3 of a cup of olive oil or melted butter.
3. Add the liquid ingredients to the dry ingredients and mix until blended. 
4. Add 1/2 cup or more of chocolate chips. I added a tablespoon of cocoa nibs as well.
5. Spoon into muffin tins and bake at 350 degrees Fahrenheit for 35 minutes.
6. Makes about 18 muffins.