I am always on the lookout for easy gluten free recipes that are tasty and stay moist. These muffins match that description are are the perfect treat for fall. I have made them several times over the past few weeks and they don't last long in our house.
Pumpkin Chocolate Chip Muffins
slightly adapted from Running with Spoons
Ingredients
1/4 cup peanut butter
3/4 cup canned pumpkin
1/4 cup + 2 tbsp honey
1/4 cup + 2 tbsp honey
1/2 cup rolled oats (gluten free)
1 tbsp ground flaxseed
1 tsp vanilla
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 cup mini chocolate chips, plus more to top
Instructions
Preheat oven to 375F and spray muffin pan cavities with cooking spray.
(original recipe uses a high powered blender, which I do not have)
Use a food processor to turn oats into flour.
Mix all ingredients until smooth and creamy.
Fill cavities of muffin pan about 3/4 of the way full.
Top with additional chocolate chips.
Bake for 10-15 minutes until a toothpick entered into the center comes out clean.
Allow muffins to cool for ten minutes before removing from pan.
Store in an airtight container for up to a week.
Yield: 9 Muffins
Toddler approved (her favorite part is the chocolate chips, of course).
These look awesome! Pumpkin chocolate chip muffins are in my near future.
ReplyDeleteThis recipe sounds delicious! I like the addition of chocolate chips :-)
ReplyDeleteThese look delish especially with the chocolate chips! Thanks for sharing :)
ReplyDeleteOh my, this sounds so yummy! and the oats totally negate the chocolate--- girl math
ReplyDeleteXO sarita it's my girls' world
These look so good. Love the chocolate chips on top.
ReplyDelete