Pumpkin Muffins
Prep: 10 minutes | Cook: 20 minutes | Servings: 12
1 Serving | Calories: 120 | Protein: 4 | Fat: 5 | Carbs: 16
Dairy-Free, Gluten-Free, Vegetarian
INGREDIENTS
- 1 cup pumpkin puree
- ¼ cup pure maple syrup
- 2 eggs
- 1 tbs. vanilla extract
- 4 tbs. almond butter
- ¼ cup unsweetened vanilla almond milk
- 2 and ¼ cup gluten-free oats
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ cup dark chocolate chips (optional)
DIRECTIONS
- Preheat the oven to 350°F and grease a muffin tin.
- Place all of the ingredients except the chocolate chips into a blender and blend for about 30 seconds or until smooth.
- Using a spoon, mix in the chocolate chips. Pour the batter into the muffin tin, filling each about ¾ of the way full. Bake in the oven for 20 to 25 minutes, until light golden brown.