Gluten-Free, Dairy-Free, Paleo and Faster Way to Fat Loss friendly Healthy Pumpkin Muffins with Chocolate Chips.
These muffins are a favorite of my husbands and mine. If you’ve been following me for some time now, you know I am always trying to make healthier recipes. I do think it’s possible to still enjoy the foods we love by just changing a few ingredients to make them a little healthier. Don’t get me wrong, I still enjoy sweets from time to time, but I try to balance these things. This recipe is gluten-free, dairy-free, grain-free, refined sugar-free & Faster Way to Fat Loss Friendly.
Gluten-Free Rolled Oats
For this recipe, I used gluten-free oats and blended them in my food processor. This was the first time I used my food processor. You guys, I seriously love this thing! I can totally see why all my blogger food friends kept telling me to get one. If gluten-free isn’t a big deal to you, you can just use regular rolled Oats.
How to sweeten muffins
I used Pure Maple Syrup to sweeten the muffins. I think this is great to naturally sweeten the muffins. I also used dark chocolate chips. You can always leave those out, but I don’t recommend it.
- Measure oats before pulsing them in your food processor or blender.
- Avocado oil is a healthy fat and I love cooking with it. You could also use melted coconut oil.
- You can use applesauce to replace oil or cut down on the oil when baking some muffins, cakes, and cookies. This helped me cut down on the amount of oil I used in this recipes.
- Gluten-free muffins often stick to paper muffin liners so I suggest not using them. Just spray the muffin tin with non-stick spray. I use Avocado non-cook spray.
I hope you enjoy this recipe as much as we do. It also helps if you are starting FWTFL program. It makes a great healthy treat.
Healthy Pumpkin Muffins with Chocolate Chips
Gluten Free, Dairy Free, Paleo and Faster Way to Fat Loss friendly Healthy Pumpkin Muffins with Chocolate Chips.
- 2 1/4 cups of Rolled Oats I use Gluten Free You will Pulse the oats. See notes below.
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 2 teaspoon Pumpkin Pie Spice
- 1 cup of canned pumpkin puree.
- 2 eggs
- 2 Tablespoon Avocado oil
- 1/2 cup unsweetened Almond Milk
- 1 Tablespoon Vanilla
- 1/2 cup Pure Maple Syrup
- 1/4 cup Unsweetened Apple Sauce
- 1/2 cup of Dark Chocolate Chips minis work well too
- Preheat oven to 350ºF.
- Spray muffin tin with non-stick spray. Gluten-free muffins often stick to paper muffin liners. Do not use paper liners with these muffins. Trust me.
- Use a food processor or blender to pulse oats.
- Whisk dry ingredients and spices together in a large bowl.
- Add pumpkin puree, avocado oil, almond milk, eggs, unsweetened applesauce, maple syrup, and vanilla white to a medium-size bowl, and mix thoroughly.
- Add the wet ingredients to dry the ingredients, and mix well.
- Fold in the chocolate chips.
- Fill muffin tins most of the way full. Evenly disperse between muffin tins.
- Bake about 20-22 minutes or until toothpick is clean when inserted into the center.
- Remove muffins and allow to cool on a cooling rack.
- Makes 12 muffins.
- Use a food processor or blender to pulse oats. This will make the flour consistency.
- Gluten-free muffins often stick to paper muffin liners so I suggest not using them.