Double Chocolate Pumpkin Blender Muffins
Made with whole grain oats, these rich and chocolatey muffins come together easy in a blender. They also happen to be vegan, gluten-free and oil-free!
Servings: 9 muffins
Calories: 249kcal
Ingredients
- 1 cup pumpkin puree
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup creamy peanut butter see notes in body of blog post for subs
- 2 cups rolled oats certified GF for allergies
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F then line or grease a muffin tin for 9 muffins.
- In the bowl of a high speed blender, add the wet ingredients first. Layer the dry ingredients on top then blend on high until smooth. Stir in the chocolate chips by hand.The batter will be thick so you will need a spoon or ideally an ice cream scooper to transfer it to the muffin pan. Fill all 9 muffins about 3/4 of the way full then top with additional chocolate chips.
- Bake in the oven for 22-25 minutes, until tops are round and golden on the edges. Allow to cool completely before serving. Muffins are best stored in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to several months when properly sealed. Just make sure to allow them to cool entirely before freezing because excess moisture in the container will cause freezer burn.
Nutrition
Calories: 249kcal | Carbohydrates: 40g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 237mg | Potassium: 439mg | Fiber: 6g | Sugar: 18g | Vitamin A: 4340IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 3mg