Healthy Pumpkin Muffins with Chocolate Chips
Gluten Free, Dairy Free, Paleo and Faster Way to Fat Loss friendly Healthy Pumpkin Muffins with Chocolate Chips.
Servings 12
Ingredients
- 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
Instructions
- 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.
Notes
- 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.