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Pumpkin Bread Chocolate Chip Muffins

Posted by Christine Bullock on

These dairy free, gluten free muffins make an easy, fiber rich, delicious breakfast on the go!

Makes about 12 

Prep Time: 5 minutes

Cook Time: 18-20 minutes

Ingredients
  • 1/2 cup dark chocolate chips
  • 3 tbsp coconut oil
  • 1 tsp baking powder
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 1/4 cup unsweetened vanilla almond milk
  • 1/2 tsp salt
  • 2 1/4 cups rolled oats (I prefer gluten free, use which ones you like)
Directions
  1. Preheat oven to 350º F
  2. Combine all ingredients, except for the chocolate chips, in a blender.
  3. Blend until smooth. 
  4. Stir in chocolate chips. 
  5. Spray muffin pan with coconut oil to avoid muffins from sticking. 
  6. Fill each roughly 3/4 of the way to full. 
  7. Pop them in the oven. 
  8. Bake for 18 minutes. 
  9. Pop them out. Let them cool and have breakfast on the go!

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