Flourless Pumpkin Muffins

Did you know that the average store bought muffin carries an average of 28 grams of sugar? (omg) This mini šŸŽƒflourless hack delivers the sweetness with just a touch of pure maple syrup, ripened fruit and an 85% dark chocolate chip. Not sure of the sugar gram-age, but willing to bet it rings in less than its store bought counterpart!

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What You'll Need:

2 1/4 c rolled oats
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

1 c pumpkin puree
1/4 c PURE maple syrup (move over Any Jemima, the real stuff is moving in)

1 mashed, ripe banana (the browner the better)
2 eggs
1 Tbsp vanilla
1/4 c raw almond butter
1/4 c unsweetened almond milk

85% dark chocolate chips


Preheat oven to 350*

Combine dry ingredients. 

Add wet ingredients. Mix well. 

Divide
equally into (24) mini muffins or (12) standard muffins.  I recommend greasing pan with coconut oil to avoid stick-age.  Top each with a dark chip.

Bake for 22 minutes for standard muffins; closer to 14 minutes for the minis. 

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Makes 12-24 perfectly divine muffins. Freeze well, too!

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