Flourless Pumpkin Muffins
1 cup pumpkin puree
½ cup pure maple syrup
2 eggs
1 Tbsp. vanilla extract
4 Tbsp. almond butter or 3 Tbsp. melted coconut oil
¼ cup unsweetened vanilla almond milk
2 and ¼ cup rolled oats (Karina used plain Mad Hectic Oatmeal)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ cup dark chocolate chips
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 ¾ of the way full.
Bake in the oven for 22 minutes, until light golden brown. Allow to cool for at least 10-15 minutes. Store in refrigerator for up to three days.