Almond Butter Pumpkin Muffins - Gluten Free & Vegan

October 31, 2011


•1 cup gluten free Oat Flour

•1 cup blanched Barney Bakery Almond Flour

•3/4 teaspoon Baking Soda

•3/4 teaspoon ground Sea Salt

•1 teaspoon Pumpkin Pie Spice

•1/2 teaspoon ground Cinnamon

•1/4 cup Smooth or Crunchy Barney Butter

•1 teaspoon pure Vanilla Extract

•1 cup (8 ounces) light unsweetened Coconut Milk

•1 cup (8 ounces) unsweetened Pumpkin Purée

•4 droppers full Vanilla Stevia Drops, adjust to taste


For Topping

•1/4 cup chopped Almonds

Preheat oven to 350 degrees F with the rack in the middle. Prepare a standard size muffin pan with cooking spray, cupcake liners or some unrefined coconut oil. In a medium bowl whisk together dry ingredients. In another bowl mix together wet ingredients, combine well breaking up any lumps with the back of a spoon. Mix wet and dry ingredients and mix together with a spatula until a batter is formed. Add stevia last and adjust to taste. Evenly distribute batter in muffin cups. Top with chopped almonds. Bake about 25-28 minutes until a toothpick comes out virtually crumb free.

Healthy gluten free, vegan Paleo diet muffins recipe on Family Fresh Cooking

I just wanted to share that I had my first bite of Barney Butter and nearly cried from joy.  I developed a peanut allergy six years ago and have desperately missed peanut butter.   I have tried EVERY almond butter out there but they have all been a poor substitute. When I saw your Barney Butter in the store the other day and saw that it has the same consistency as peanut butter I had to try it.  It is the absolute best!  I will be a loyal fan from now on!  Thank you so much for making my day! – Dawn, Vero Beach, FL