Pumpkin Chocolate Muffins
Ingredients
The chia egg
-
2
teaspoons
ground chia seed
-
3
tablespoons
water
The wet ingredients
-
1
cup
unsweetened pumpkin purée
-
¼
cup
grapeseed oil or melted coconut oil
-
½
cup
coconut sugar
-
½
cup
pure maple syrup
-
1
teaspoon
pure vanilla extract
The dry ingredients
-
1½
cups
gluten-free rolled oats, blended into a fine flour
-
½
cup
unsweetened cocoa powder
-
2
teaspoons
pumpkin pie spice
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine sea salt
-
⅔
cup
non-dairy chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- Blend the rolled oats in a high-speed blender until a fine flour forms.
- In a large mixing bowl, whisk together the ground chia seed and water, then let it thicken.
- Add the wet ingredients to the chia mixture and stir until smooth.
- Whisk the dry ingredients into the wet mixture until smooth.
- Reserve some chocolate chips for topping and stir the rest into the batter.
- Spoon the batter into the muffin liners, filling each two-thirds full, and press remaining chocolate chips on top.
- Bake for 20 to 25 minutes, until a toothpick comes out clean.
- Cool the muffins on a rack for 10 minutes before removing them from the tin.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
170
Total fat
6g
Total carbohydrates
29g
Total protein
2g
Sodium
150mg
Cholesterol
0mg
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