MINI VEGAN CHOCOLATE CHIP PUMPKIN BREAD
1 Can Organic Pumpkin Puree
1 cup Creamy Natural Almond Butter
½ cup Pure Maple Syrup
2 tbsp Melted, Cooled Coconut Oil
1 tsp Vanilla Extract
1 cup Almond Flour
¼ cup Flaxmeal (for added fiber)
½ tsp Baking Soda & Baking Powder
1 tsp Cinnamon & Pumpkin Spice
Pinch of Salt
1 cup Dairy Free Chocolate Chips
Preheat oven to 350 degrees.
Combine all wet ingredients and mix well.
Add dry ingredients to the wet and mix well. Make sure to get all the chunks out!
Add in chocolate chips! You can also add walnuts or other toppings if you wish.
Grease a brownie pan (I use the one that has individual mini squares) or a pyrex or a muffin tray.
Add batter in and bake for 25 minutes. You may have to adjust the timing if you use a different vessel.