Treat your loved ones to Chocolate chip pumpkin muffins this weekend! These muffins are gluten-free and sugar-free. They taste delicious and are full of fiber, protein and vitamins. That’s my kind of dessert!
Hey there! How’s your day going? I’m currently getting some work done while sipping on a cup of freshly brewed coffee with unsweetened Califia Farms Toasted Coconut Almond milk. This particular brand has such a creamy texture and rich flavor, I don’t even miss sugar in my coffee. It’s so GOOD! Let’s just say I’ve been especially excited to get up in the mornings lately, since I’ve discovered this combo 🙂
So tell me, are you still enjoying all things pumpkin? For me the pumpkin baking season is September through the end of December. Come January, I can’t even look at a can of pumpkin HAHA! Last year I stocked up on a bunch of Organic pumpkin cans from Trader Joe’s because they almost ran out at one point during the previous Fall season (imagine my panic!).
Let me tell ya. I did not bake a single pumpkin dessert after Christmas. It just didn’t seem right. But for now, we still have all the festive cinnamon aroma in the air and it goes oh so well with pumpkin. So I’m giving it one last bake before the season ends.
So today I wanted to share with you a recipe for these healthy and delicious Chocolate Chip Pumpkin Muffins.
I whipped them up yesterday and they were a huge hit with the kids! I’m seriously loving that they are developing a taste for my healthy creations. It seems like kids nowadays are surrounded with high fructose corn syrup, artificial food coloring and loads of sugar. So every time they enjoy my clean treats, I make a little happy dance.
Anyway, the recipe is insanely simple. You dump all the ingredients in a large mixing bowl. Give it a good whril with an immersion blender (or use a food processor if you have one). Scoop into a muffin tin and bake for 25 minutes. Having to wash only one dish? Winning! Healthy dessert to delight your entire family? Priceless!
Since I inevitably lose my battle to a sweet tooth, desserts like this one have been solely responsible for keeping my sanity (and waist line) this holiday seaosn. This recipe is free of processed sugar, butter, wheat flour and gluten. All the common offenders responsible for inflammatory responses in your body.
When I eat clean homemade treats like these Chocolate Chip Pumpkin Muffins or these Banana Protein Muffins in a Blender, I do not feel the fatigue and bloating that follows indulgence in sugary treats from a store. In fact, my sugar cravings subside!
I enjoyed a chocolate chip pumpkin muffin with a cup of tea in the afternoon, and it was everything. The texture is nice and moist, the muffins are full of cinnamon and pumpkin flavor, and the chocolate chips give it a little extra kick. The muffins are also surprisingly fulfilling and one piece goes a long way.
Here is a recipe for you if you’d like to give it a try. Print now or Pin for later. Enjoy!
Chocolate chip pumpkin muffins (gluten-free + processed sugar-free)
- 2 cup Old fashioned oats I used GF
- 1/3 cup almond flour
- 1 cup pumpkin puree
- 4 Tbsp almond butter
- 2 eggs
- 1/2 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1 Tbsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup dark chocolate chips
Preheat oven to 350 and line the muffin tin with cups
Place all ingredients (except for chocolate chips) in a large mixing bowl and blend with an immersible blender until smooth. You can also use a blender or a food processor.
Fold in chocolate chips into batter and fill muffin cups about 3/4 full. Place a few chocolate chips on top if desired.
Bake for 25 minutes and allow to cool. Feast!