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
2 eggs
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)

Instructions

1. Heat the oven to 350°F and then line a muffin tin for 12 muffins.
2. 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.
3. Gently stir the chocolate chips into the batter. Pour the batter equally into the muffin tin. Bake in the oven for 20-22 minutes.
4. Allow to cool for at least 10-15 minutes before shoving them in your mouth.