These are not quite paleo, but still anti-inflammation (ok maybe not the chocolate chips) but if you’re in the mood for a chocolate chip muffin, these are a pretty healthy alternative, and they still taste great.

1 c almond meal
1 c gluten free flour blend ( can sub another cup of almond meal)
1/2 t sea salt
2 t baking powder
4 eggs
1 c mashed banana
1 c canned pumpkin or mashed squash
1/4 c olive oil or gently melted coconut oil

1/2 c chocolate chips, or to taste. Mini choco chips are fun.

Preheat oven to 400 deg and grease the heck out of your muffin tin. These stick quite a bit. You can use paper liners but grease them really well – alot of the muffin sticks to the liner.

Combine the flours, salt, and baking powder in a bowl. Blend the banana, pumpkin, eggs, and oil in a food processor. (It takes a bit longer for me to pull out the food processor but I think it’s worth it to make a really smooth batter. It will definitely still work fine if you do it by hand.) Combine wet and dry ingredients, then stir in the chocolate chips. Bake for about 25 minutes. Enjoy!