Here they are, the best thing since sliced bread, Chocolate Chip Pumpkin Muffins!
Pumpkin season is in full effect now that it’s October, so I’m squeezing in every pumpkin recipe I can.
These Muffins are super easy to whip up and you don’t need a mixer to make. Just a whisk or fork and spoon will work.
I used almond butter instead of traditional oil for this recipe, making it high in protein. Optional to add in some Collagen Peptides (code FITGREENGAL10 for 10% off) for even more protein.
The flour I used was oat flour, which you can make with your own oats in the food processor. Just pulse gluten-free old fashioned oats in the food processor until a flour like consistency is achieved and then set them aside for later. You’ll need a little more than two cups of dry rolled oats to make two cups of flour.
- 1 cup of pumpkin purée
- 2 eggs
- ¼ cup of your favorite milk
- ¼ cup of almond butter
- 2 cups of oat flour
- ½ teaspoon of baking soda
- 1 teaspoon of cinnamon
- ½ teaspoon of salt
- ¼ cup of honey or maple syrup
- ¼ cup of coconut sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of pumpkin pie spice
- ½ cup of dark chocolate chips
- 2 scoops of collagen Peptides (optional)
- Preheat oven at 350 F.
- Grease or line a regular sized muffin pan.
- Beat eggs in a large bowl and then add all wet ingredients to egg bowl and mix/whisk well.
- Add dry ingredients except chocolate chips to a medium-sized bowl and mix.
- Slowly add and mix in dry ingredients to wet until a batter forms. Gently stir in chocolate chips.
- Add the batter to muffin pan, filling ¾ of the way for each muffin.
- Bake for 20-22 minutes and let cool before removing from tin and serving.
