Easy healthy flourless paleo vegan pumpkin chocolate muffins which are tender on the outside, moist on the inside and ready in 30 minutes! Made without eggs or dairy, these naturally sweetened muffins are keto-friendly and low carb! Sugar Free, Gluten Free, Grain Free.
Preheat the oven to 180C3/350F. Line a 12-count muffin tin with liners and set aside.
In a large mixing bowl (or high-speed blender), combine all your ingredients and mix very well, ensuring everything is fully incorporated.
Divide the batter evenly amongst the 12 muffin cups. Bake for 20-30 minutes, or until a skewer comes out clean from the center.
Allow cooling in muffin tray for 10 minutes, before transferring to a wire rack to cool completely.
* To keep it keto-friendly, I used a monk fruit sweetened maple syrup. For a non-keto option, pure maple syrup, agave nectar and honey (not strictly vegan!) work.** Only use if you prefer a sweeter muffinHealthy Flourless Paleo Vegan Pumpkin Chocolate Muffins (Keto, Sugar Free) can keep for up to a week, refrigerated. They are freezer friendly for up to 2 months.