Pumpkin Chocolate Chip Blender Muffins
[gluten + refined sugar free]
It’s pumpkin season! This recipe is SO easy - you throw all of your ingredients into a blender, fold in your chocolate chips and you will have the most delicious, healthy, moist pumpkin chocolate chip muffins! AND high in protein! Enjoy! xo
INGREDIENTS:
1 + 1/2 cup oats
1/2 cup almond flour
* or do 2 cups of oats
1 cup pure canned pumpkin puree
3/4 cup plain Greek yogurt
1/4 cup coconut sugar or monk fruit sweetner
1/2 cup pure maple syrup
2 large eggs
1 + 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 cup dairy, sugar free chocolate chips + more for topping
DIRECTIONS:
1. Preheat the oven to 375 degrees F. Lightly grease a 12-cup small muffin tin with cooking spray or line with paper liners. Set aside. I used my silicone muffins tray.
2. In a blender (or food processor), blend the oats a minute or two until they are ground to the consistency of coarse flour.
3. Add the remaining ingredients, except the chocolate chips, and blend until combined, scraping down the sides of the blender jar as needed.
4. Stir in the chocolate chips.
5. Scoop/pour the batter into the prepared muffin tin and bake for 20-25 minutes until cooked through.
6. Let the muffins cool for a few minutes in the pan before transferring to a wire rack. They keep well for several days at room temperature in a container or in the fridge! You can freeze them as well!
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