Flourless Pumpkin Chocolate Chip Muffins

These gluten free pumpkin muffins are great for breakfast or dessert!

  • 1½ cup oat flour (I like Bob’s Red Mill)
  • ½ cup baking Stevia (I like NuNaturals Blend)
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 15 ounce can pumpkin
  • ⅓ cup dark chocolate chips
  1. Preheat oven to 350 degrees. Line 12 muffin tins with liners and spray lightly with baking spray. Set pan aside.
  2. In a medium bowl, mix together the oat flour, baking stevia, salt, baking soda, baking powder, and cinnamon) until combined.
  3. In a small bowl, combine the eggs and the pumpkin until combined.
  4. Pour the pumpkin mixture into the dry ingredients and stir until just combined. Do not overmix – more stirring will result in dense muffins. Stir in chocolate chips, saving a few for sprinkling on top (if desired).
  5. Divide the batter evenly between the 12 muffin liners and top with remaining chocolate chips. Bake for 20 to 25 minutes on the center rack, or until a toothpick inserted in the center comes out clean.

Source : allrecipes.Com

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