It’s pumpkin season and we are embracing it! Try these Blender Pumpkin muffins. Not only are they delicious, they are gluten free, dairy free and will make your house smell amazing!
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Yield12 muffins
- Serving Size1 muffin
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil (melted)
- 1/2 cup unsweetened almond milk
- 1/3 cup coconut sugar or low-cal sweetener
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tsp ground nutmeg
- 1/4 teaspoon ground nutmeg
- 1/3 cup vegan chocolate chips
Instructions
1
Preheat the oven to 350°F.
2
Coat 12 cups of a muffin tin with cooking spray, or line the muffin cups with paper liners.
3
Place tolled oats into a blender, blend well to make oat flour.
4
Add the remaining ingredients (except the chocolate chips) to the blender. Blend until combined.
5
Gently fold the chocolate chips into the batter with a spoon.
6
Pour the batter into the muffin tins, filling each cup ¾ of the way full. (Add additional chocolate chips if desired)
7
Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Serving Size1 muffin
- Amount per serving
- Calories0
- % Daily Value*
