Chocolate Chip Pumpkin Oat Muffins
1.Preheat the oven to 350ºF (177ºC).
2.In a large bowl, combine the oats, pureed pumpkin, maple syrup and cinnamon. Gently fold in the chocolate chips until well combined.
3.Scoop the mixture into a muffin tray. Bake for 20 minutes or until cooked through.
4.Let cool before serving and enjoy!
2 cups Oats (rolled)
2 cups Pureed Pumpkin
3 tbsps Maple Syrup
1 1/2 tsps cinnamon
1/2 cup Organic Dark Chocolate Chips
Calories 278 Cholesterol 0mg Fat 9g Sodium 7mg Carbs 43g Vitamin A 12712IU Fiber 5g Vitamin C 3mg Sugar 18g Calcium 52mg Protein 6g Iron 3mg
Refrigerate in an airtight container for up to five days. Freeze for up to three months.
One serving equals one muffin.
Add nutmeg, crushed nuts or dried fruit into the batter before baking.
Nut butter, whipped coconut cream, vegan or nut-based cream cheese, or a dab of coconut