Flourless Chocolate chip Pumpkin Muffins

yield: 12

prep time: 5     cook time: 22    total time: 27



1 cup pumpkin puree

1/2 cup pure maple syrup

2 eggs

1 tablespoon vanilla extract

4 tablespoons almond butter*

1/4 cup unsweetened vanilla almond milk

2 and 1/4 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup dark chocolate chips



Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.

Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.

Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.

Allow to to cool for at least 10-15 minutes before stuffing in your face.

*Can also use 3T melted coconut oil

These muffins keep best stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts are for one muffin.

Healthy Flourless Pumpkin Muffins Nutrition I found this recipe on:



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