Healthy Pumpkin Muffins
A flourless pumpkin muffin that’s made in the blender and flavored with cinnamon and chocolate chips.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil melted
- 1/2 cup almond milk
- 1/2 cup coconut sugar or low-calorie sweetener
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup semisweet chocolate chips
- cooking spray
Preheat the oven to 350°F. Coat 9 cups of a muffin tin with cooking spray, or alternatively, line the muffin cups with paper liners.
Place the pumpkin, eggs, vanilla, coconut oil and almond milk in a blender. Blend until combined.
Add the coconut sugar, oats, baking powder, baking soda, salt, cinnamon and nutmeg to the blender. Blend until batter forms.
Gently fold the chocolate chips into the batter with a spoon.
Pour the batter into the muffin tins, filling each cup ¾ of the way full. Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 209kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 178mg | Potassium: 236mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4290IU | Vitamin C: 1.2mg | Calcium: 64mg | Iron: 2mg