prep time: 5 cook time: 22 total time: 27
1 cup pumpkin puree
1/2 cup pure maple syrup
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.