Healthy Flourless Pumpkin Muffins
Servings: 12
Ingredients
- 1 cup pumpkin puree*
- 1/2 cup pure maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 4 tablespoons almond butter**
- 1/4 cup unsweetened vanilla almond milk
- 2 and 1/4 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
- Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
- Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.
- Allow to to cool for at least 10-15 minutes before stuffing in your face.
Notes
*I like to use Farmers Market Pumpkin Puree but it is more watery than other brands, especially Libbys. If you're using Libbys you will need to decrease the oats to 2 cups and up the milk to 1/3 cup.
**Can also use 3T melted coconut oil
I have a Vitamix which breaks down the oats and gives the muffins a smooth texture as you see in the pictures. If you don't have a high speed blender, try blending the oats on their own to break them down first. Then take them out, add the liquid to the bottom and follow the directions from there.
These muffins keep best stored in an airtight container in the refrigerator for up to 3 days. Be sure to use certified gluten-free oats (such as Bob's Red Mill) for allergies.
Nutrition Facts are for one muffin.