Flourless Pumpkin Pie Muffins

Post date: Oct 6, 2015 9:51:08 PM

1/4 cup almond butter (or sub with another nut/seed butter)

3/4 cup canned pumpkin

1 egg

6 Tbsp. honey

1/2 cup rolled gluten free oats

2 Tbsp. ground Flaxseed

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1 tsp. vanilla

1/2 tsp. baking soda

1/4 cup mini chocolate chips, plus more for sprinkling

Directions:

Preheat oven to 375 and prepare a muffin pan by spraying 9 cup with cooking spray. Set aside.

Add all ingredients except for chocolate chips to a high-powered blender and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each cup until it's about 3/4 full.

Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for about 10 minutes before removing. Store in an air-tight container for up to a week.