Chocolate Chip Pumpkin Oat Muffins



  • 2 cups gluten-free flour (Bobs 1-21 Flour)
  • 1 cup gluten-free oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 4 free range eggs
  • 1 can pumpkin puree
  • ½ cup coconut sugar
  • 1 cup dark chocolate chips
  • 2 ripe bananas mashed
  • 4 tbsp cinnamon
  • 1 tsp nutmeg
  • ¼ cup pure maple syrup
  • 1 cup of olive oil
  • 1 tsp vanilla powder
  • Pinch of sea salt
  • 1.5 medium zucchinis shredded
  • 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:

Photos by Lisa San Filippo

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.

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