Vegan GF Chocolate Chip Pumpkin Muffins
Servings: 12 muffins
Equipment
- mixing bowl
- measuring cups and spoons
- muffin pan
- large ice cream scoop *optional
Ingredients
- 2 flax eggs mix 2 tablespoons flaxseed meal with 5 tablespoons of water, then let sit for 3-5 minutes
Dry
- 2 cups oat flour 184 grams
- ¼ cup coconut sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon sea salt
Wet
- 15 oz pumpkin puree
- ⅓ cup almond butter
- ¼ cup plant milk
- 1 tablespoon apple cider vinegar
Add-Ins
- ½ cup chocolate chips or chunks + extra for topping
- ½ cup chopped slivered almonds optional
Toppings
- chocolate chips
- sliced almonds
- organic raw cane turbinado sugar optional
Instructions
- Preheat oven to 375° and insert muffin liners into a muffin pan or grease with your favorite oil
- Make 2 flax eggs by combining 2 tablespoons of flaxseed meal with 5 tablespoons of water and let it sit for 3-5 minutes
- While the flax egg sits, combine dry ingredients in a medium sized mixing bowl
- Add in wet ingredients (including the flax egg) and stir until ingredients are well combined
- Fold in chocolate chips (and chopped almonds if desired)
- Scoop batter into muffin cups, filling each cup.
- Add desired toppings to each muffin (listed above or check out the variations section of the blog post if you want a few other ideas)
- Place in oven on middle rack for 20-25 minutes or until a toothpick/knife comes out clean
- Optional: Once removed from the oven and cooled, drizzle melted chocolate over the muffins (½ cup of chocolate chips with 1 teaspoon of coconut oil).