These gluten free gems are cakey, moist, and absolutely delicious! They take 10 minutes to put together and store well! Perfect for lunchboxes and snack time! Packed with nutrient rich ingredients like pumpkin and Maca these muffins will be a popular recipe in your household!

Coconut flour can be tricky to work with and I definitely think you need the eggs to bring the batter together and ensure the coconut flour works out!

The Maca powder is optional in this recipe, but I would HIGHLY recommend it! It gives a bit of a caramel/toasted marshmallow flavour and it is a total superfood! Maca root is amazing for hormone balancing and it’s great in promoting prostate health in men. There are three different types of Maca Root, Red Maca, Yellow Maca, and Black Maca, I like using a blend of all three. I recommend trying to find Gelatinized Maca, because it is more easily absorbed than regular Maca powder!

Pumpkin Chocolate Chip Muffins 


3/4 Cup Coconut Flour

3/4 Cup Gluten-free All Purpose Flour

2 TSP Baking Powder

1/4 Cup Maca Powder (or add 1/4 Cup more GF Flour)

1/3 Cup Coconut Sugar

1 Can Pure Pumpkin

3 Eggs

1 Cup Non-Dairy Milk

3/4 Cup Chocolate Chips (I used mini chips)


Preheat your oven to 350°F and line your muffin tin.

Whisk together your dry ingredients (flours, baking powder, maca). In a separate bowl, combine your coconut sugar, pumpkin, eggs, and milk. Once fully combined, fold your wet ingredients into your dry ingredients. Add in the chocolate chips and stir to combine.

Scoop your batter into your muffin tin, for this step I love using an ice cream scoop! If you have leftover granola, feel free to top your muffins with it, for a crunchy topping, before baking.

Bake for 30-40 minutes, the muffins will still be wet/moister than typical muffins in the centre, but once they cool they will be the perfect consistency!

These muffins keep for about 4-5 days in an airtight container.