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.
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.