Not just another muffin recipe (ok well maybe it is) but I love to have muffins on hand for quick snacks and to add them to my yogurt bowls for breakfast. Combined with pumpkin, chocolate, and almond butter these may be my favorite muffins yet. Oat flour is what I used but you could also sub for gluten-free flour. The best part, it’s an all in 1 bowl recipe.
In keeping with the pumpkin theme, I added in pumpkin chocolate chips from Lily’s (totally optional – could use regular chocolate chips) These are freezer friendly too. However, I didn’t get a chance to freeze any as they were gone within a few days. Enjoy these cake-like muffins and maybe make 2 batches as they will not last long!
Recipe adapted from Ambitious Kitchen
Pumpkin Almond Butter Chocolate Muffins
- 1 cup pumpkin puree
- 1 egg
- 1/2 cup creamy almond butter
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup flaxmeal
- 1/2 cup almond milk (or other dairy free milk)
- 1/4 cup melted coconut oil
- 1 cup oat flour (or GF flour)
- 1/2 cup cacao powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup pumpkin chocolate chips (or regular)
- Preheat oven to 375F and line muffin tray with 10-12 liners (depends on how big you like your muffins. I fill mine right to the top, maybe a little over)
- Mix wet ingredients in a large bowl until smooth. (right through coconut oil)
- Add in dry ingredients. Mix well. Then add in chocolate chips.
- Divide batter evengly among muffin liners. Option to top with a few more chocolate chips.
- Bake for 22-25 minutes. Test with clean knife to make sure done. Cool on wire rack.
- Keep in fridge and warm up before eating for best taste esperience!