This recipe requires a gluten free sourdough starter. You can either make your own or purchase one (such as from King Arthur Flour Company). I made my own over the course of 5 days using amaranth flour and the instructions linked above.
Nutritional info per serving (makes 24 small muffins): 24 carbs (18 net carbs), 2g fiber, 8g fat, 3g protein, and 150 calories.
These muffins are nutrient dense and also provide calcium, magnesium, phosphorus, potassium, vitamin A, and folate.
2 large eggs
2 Tablespoons molasses
1 1/2 cups pumpkin purée
1/3 cup avocado oil
1/2 cup Lakanto monkfruit sweetener classic
3/4 c sprouted brown rice flour
1/2 c potato starch flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup gluten free sourdough starter
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 1/2 cups dark chocolate chips
Preheat the oven to 325°F.
Line or grease 2 muffin tins.
Beat together the eggs, molasses, pumpkin purée and oil. Stir in the starter and vanilla.
Whisk together the dry ingredients.
Add the egg mixture about half at a time, beating until combined after each addition. Stir in chocolate chips.
Scoop the batter into the prepared tins, and let rise for 20-30 minutes at room temperature.
Bake the muffins for 45-50 minutes, until a toothpick inserted into the top-center comes out clean.
Store at room temperature for several days; freeze for longer storage.