These paleo muffins are delicious as is. I wanted to make it vegan for the challenge though and because with the snow and ice we are having I wanted to save the eggs for something else. The original recipe also calls for coconut oil and coconut flour. I don’t really like how coconut makes me feel so I changed it. I personally used ghee making it not be vegan but I am posting the vegan one here. I also changed the flour to almond flour….because coconut. These muffins are grain free, sugar free, egg free and dairy free (if you use the coconut oil) yet they are so delicious I literally ate 5 of the 12 😬 No kidding. No regrets. For real.

Here is the recipe.

🎃 Pumpkins muffins with dried cranberries.

*Chia seeds -enough to equal 6 eggs ( 1 tbs of chia seeds mixed with 3 tbs of water = 1 egg)
*1/2 cup melted coconut oil (Full disclosure because I did not need it to be vegan, I use melted ghee in this spot and it was delicious)

• *1/4 cup pumpkin puree
  *1/4 cup maple syrup
• *1tsp of vanilla

• *1/3 cup almond flour
• *1/4 tapioca flour or arrowroot starch
• *1 tbs pumpkin pie spice (you can google substitute spices)
• *1/2 ts salt
• *1/2 ts baking soda
• *1/2 cup dried cranberries. You can use fresh but dried is easier to keep on hand.
• Keep in mind though that dried fruit
• usually has sugar added.

Preheat oven to °350 and bake for 25-30 mins.
-Whisk together the chia seeds, coconut oil, pumpkin, maple syrup, and vanilla.
-Sift almond flour, tapioca flour, pumpkin pie spice, salt, and baking soda into the wet ingredients. Fold in cranberries (gently if using fresh) and fill lined muffins cups evenly with batter and bake.
They were a little soft at first because of the,welted ghee, coconut ol would do the same, but once they cool and the coconut oil (or ghee) hardens, it is easier to eat. I did not wait and straight up ate my with a spoon out of the muffin paper. I have no chill. They were perfect the next day.