Healthy Flourless Pumpkin Muffins

Ok, I know we are past pumpkin season but I so love the flavor and I had some left so I had to make these muffins again!! I had these for the first time this past May when a friend's mom made them for a get together and I was hooked!! These are a family favorite now and I hope you enjoy them as much as we do!!

HEALTHY FLOURLESS PUMPKIN MUFFINS

INGREDIENTS:

1 cup pumpkin puree

1/2 cup pure maple syrup

2 eggs

1 tablespoon vanilla extract

4 tablespoons almond butter*

1/4 cup unsweetened vanilla almond milk

2 and 1/4 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup dark chocolate chips

DIRECTIONS:

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.

Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.

Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.

Allow to to cool for at least 10-15 minutes before stuffing in your face.

*Can also use 3T melted coconut oil

These muffins keep best stored in an airtight container in the refrigerator for up to 3 days.

*from www.makingthymeforhealth.com