Pumpkin Chocolate Chip Muffins {Gluten-Free}

Recipe for Pumpkin Chocolate Chip Muffins:

  • 1 cup of oat flour
  • 1 cup of gluten-free flour blend ( I use this brand)
  • 1/2 tsp of baking powder
  • 1 tsp of cinnamon
  • 1/4 cup of coconut sugar
  • 1/4 cup of unsweetened almond milk
  • 2/3 cup of pumpkin puree
  • 1/2 stick of grass-fed butter
  • 2 eggs
  • 1 cup of chocolate chips ( I use this brand)

Preparation: Preheat the oven to 325 degrees. Start by mixing your flour mixture together (oat, gluten- free blend, baking soda, and cinnamon). In a separate mixer bowl, mix the butter, eggs, sugar, almond milk, and pumpkin together. Then add the flout mixture to the wet mixture little by little until everything is blended together. Add in chocolate chips and place on a greased muffin tin. Makes 12 muffins. * I keep them in the fridge for about 4 days. Best if reheated in a microwave for about 16-18 seconds!



Leave a Reply

Your email address will not be published. Required fields are marked *