Chocolate Chip Pumpkin Oat Muffins

Chocolate Chip Pumpkin Oats Muffins
Serves 16
  1. 2 cups gluten-free flour (Bobs 1-2-1 Flour)
  2. 1 cup gluten-free oats
  3. 1 tsp baking powder
  4. ½ tsp baking soda
  5. 4 free range eggs
  6. 1 can pumpkin puree
  7. ½ cup coconut sugar
  8. 1 cup dark chocolate chips
  9. 2 ripe bananas mashed
  10. 4 tbsp cinnamon
  11. 1 tsp nutmeg
  12. ¼ cup pure maple syrup
  13. 1 cup of olive oil
  14. 1 tsp vanilla powder
  15. Pinch of sea salt
  16. 1.5 medium zucchinis shredded
  17. 1 tsp coconut oil (to grease the muffin tin)
  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease a muffin tin with coconut oil.
  3. In a large bowl, combine flour, oats baking powder, baking soda, cinnamon, nutmeg, salt, vanilla powder, coconut sugar and mix well.
  4. Add eggs, pumpkin, banana, maple syrup and olive oil and whisk well.
  5. Add the chocolate chips and mix well.
  6. Distribute mixture to muffin tin and bake for 45 minutes or until a toothpick comes out clean.
  7. Serves about 16 large muffins.
  8. *Note if you use a mini muffin tin baking time is 30 minutes instead of 45.
  9. Enjoy!
Special Thanks to
  1. Photos by Lisa San Filippo
  2. Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It's also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography.
Amber Approved

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