Print Options:

MINI VEGAN CHOCOLATE CHIP PUMPKIN BREAD

Yields1 Serving

 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
1

Preheat oven to 350 degrees.

2

Combine all wet ingredients and mix well.

3

Add dry ingredients to the wet and mix well. Make sure to get all the chunks out!

4

Add in chocolate chips! You can also add walnuts or other toppings if you wish.

5

Grease a brownie pan (I use the one that has individual mini squares) or a pyrex or a muffin tray.

6

Add batter in and bake for 25 minutes. You may have to adjust the timing if you use a different vessel.

ENJOY!