Description
It does not get much easier than this gluten-free chocolate pumpkin blender muffin recipe. Save lots of time and enjoy these healthy breakfast muffins.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free rolled oats
- 1/3 cup + 2 Tbsp cocoa powder
- ½ cup coconut sugar
- 2.5 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¾ tsp salt
- 1 tsp baking soda
Wet Ingredients
- ¾ cup pumpkin puree
- 3 eggs
- 3 Tbsp coconut oil
- 1 tsp vanilla
- ¼ cup maple syrup
- ¾ cup milk (I used coconut)
Optional
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 and fill a muffin pan with 12 disposable liners.
- Add all the dry ingredients to the blender and blend on high for 20-30 seconds or until the oats are finely ground.
- Add the wet ingredients and blend until everything is combined. Scrape down the edges of the blender if necessary.
- Pour the batter in to each muffin cup until it is about ¾ full. Sprinkle chocolate chips on top if desired and use a spoon to push them down in to the batter some.
- Bake for 20 minutes or until a toothpick comes out clean.
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