Healthy little fall muffins. Perfect for your lunch
Rate this recipe!
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Servings |
Muffins
|
Ingredients
- 1\3 Cup melted coconut oil
- 1\2 Cup maple syrup
- 2 eggs room temperature
- 1 Cup pumpkin puree
- 1\4 Cup almond milk
- 1 tsp ground cinnamon
- 1\2 tsp ground ginger
- 1\4 tsp ground nutmeg
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1\2 tsp salt
- 1 3\4 Cups whole wheat flour
- 1\3 Cup Oats + a little extra to sprinkle on top
- 1\2 Cup Dark Chocolate Chips
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven to 325 degrees. Grease all 12 cups of your muffin tin with non-stick cooking spray
- In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). Add the dark chocolate chips and mix gently.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Let cool and enjoy!
Share this Recipe