HEALTHY FLOURLESS PUMPKIN MUFFINS
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 2 eggs
- 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.
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