It is that time of year again. I loath the thought of putting away my flip-flops, and yet I savor the idea of all the pumpkin recipes I want to make in the coming weeks. That and the occasional Starbucks Pumpkin Spice Latte. As you can see — I love pumpkin in the fall. If I have to give up my flip-flops, pumpkin might be the only thing to sway me.
These muffins are kind of dense because they do not have flour and instead have oats, making them a bit heavy. The pumpkin flavor is good, but you have to decide if flavor/texture/weight is more important than having a healthy-good-for-you option. You pick which is more important to you, but if you want a good flavored, healthy option then this is a recipe you should try.
Flourless Pumpkin Muffins w/Mini Chocolate Chips
Ingredients (for 12 muffins)
2 and 1/4 cup oats
1 cup pumpkin puree
1/2 cup + 2 tablespoons pure maple syrup
1 tablespoon vanilla extract
4 tablespoons almond butter
1/4 cup unsweetened vanilla almond milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chocolate chips (we used minis)
- Heat the oven to 350°F and then line a muffin tin for 12 muffins.
- Place of all of the ingredients except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
- Gently stir the chocolate chips into the batter. Pour the batter equally into the muffin tin. Bake in the oven for 20-22 minutes.
- Allow to cool for at least 10-15 minutes before shoving them in your mouth.