Flourless Pumpkin Chocolate Muffins
When fall time hits, these pumpkin muffins are a staple in our house. Make these for snack time, breakfast or dessert!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup, honey, or agave
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup cashew or almond butter
- 1/4 cup unsweetened plant based milk
- 2 1/4 cup rolled gluten free or regular oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup dark chocolate chips, divided (1/2 cup in batter and 1/4 cup for topping)
Instructions
- Preheat oven to 350 degrees and grease 12 cup muffin tin (you can also place paper liners in muffins cups without greasing).
- 2. Place all the ingredients starting with wet ingredients and then dry ingredients in a blender.
- Blend for 20-30 seconds or until oats begin to become fine (it's okay if there are some bigger oat pieces left).
- Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top.
- Place a few chocolate chips** on top of each muffin.
- Bake for 20 minutes.
- *These will last covered on the counter for 2 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.
- **Dairy free chocolate chips can be used to make the muffins dairy free.
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