Ingredients
- 1 cup organic pumpkin puree
- 1/2 cup organic maple syrup
- 2 organic eggs
- 1 tablespoon vanilla extract
- 4 tablespoons almond butter
- 1/4 cup almond milk (or milk of choice)
- 2 & 1/4 cups gluten-free oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon organic cinnamon
- 1/2 cup dark chocolate chips
Directions
- Preheat the oven to 350°F
- Line a muffin tin or coat with coconut oil (makes 12 muffins)
- Starting with the wet ingredients, (pumpkin, maple syrup, eggs, vanilla, almond butter, almond milk), add everything except the chocolate chips to a blender or food processor, and blend for 30 seconds, or until smooth
- Gently stir in the chocolate chips with a spoon
- Pour batter into the tin, filling each one about 3/4th full
- Bake for 22 minutes, or until golden brown
- Let cool for 10-15 minutes, and enjoy!