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Photo of Gluten-Free Pumpkin Chocolate Chip Muffins by Megan MacMurray

Gluten-Free Pumpkin Chocolate Chip Muffins

Rated as 5 out of 5 Stars
3 made it  |  1 reviews   |  1 photos
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Recipe by:

"Sooo delicious. Best muffins I've ever made. I use oat flour and flaxseed so they're also gluten free."
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Ingredients

35 m servings 221
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  2. Mix oat flour, flax seeds, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.
  3. Whisk pumpkin puree, eggs, honey, coconut oil, milk, and vanilla extract together in a separate bowl. Pour in flour mixture and gently stir. Add chocolate chips, oats, and cranberries and fold in.
  4. Divide batter evenly among the muffin cups.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
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Nutrition Facts


Per Serving: 221 calories; 11.8 27.9 4.2 31 279 Full nutrition

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Reviews

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These are good and tasty for such a healthy muffin. They aren't pretty, but very nice for breakfast.

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