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Blend + Bake Chocolate Pumpkin Muffin Recipe

Print Recipe
Course Breakfast, Sweets

Ingredients
  

  • 2 1/4 cups oats
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 to 3/4 cup unsweetened vanilla almond milk
  • 1/2 cup organic maple syrup
  • 4 tsp melted ghee or coconut oil
  • 2 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 1/2 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees
  • Place the oats, eggs, pumpkin puree, ½ cup almond milk, maple syrup, ghee/coconut oil, vanilla, baking powder, baking soda, cinnamon, salt and allspice in a blender. Process until smooth. (Note: If mixture is too dry, add additional ¼ cup almond milk.)
  • Stir in the chocolate chips
  • Fill 6 muffin liners 3/4 full
  • Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean
  • Let the muffins cool for 10-15 minutes on a cooling rack

Notes

Recipe makes 6 muffins (1 serving = 2 muffins)