Naturally dairy free and gluten free these muffins are made from rolled oats, pureed pumpkin, coconut oil, and natural sugar. They are full of fiber from the oats and pumpkin and the rolled oats help to keep you full. I love adding chocolate chips but blueberries or walnuts would also make a great addition.
- 1.5 cups rolled oats
- 3/4 th cup pumpkin purée
- 2 tsp coconut oil (or any oil)
- 2 Tbsp agave or maple syrup (more if you prefer sweeter)
- 1 tsp vanilla
- Dash of cinnamon & salt
- 1/4th cup chocolate chips
Combine all ingredients together and scoop into a muffin tray. Bake at 350 for 20-22 minutes or until the top is crispy.
Makes approximately 6 muffins and apps. 150 kcal per serving!
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