Monday, March 17, 2014

Pumpkin Oatmeal Muffins with chocolate chips - gluten free, wheat free

Pumpkin Oatmeal Chocolate Chip Muffin - gluten free
For those of you who can have gluten free oats, here is a recipe for you.  Pumpkin combined with oatmeal and mini chocolate chips to create a very moist breakfast or snack muffin.  I made this recipe with an egg for the larger batch of 12 muffins.  But, when I divided the recipe to make just 4 muffins, I omitted the egg and they came out fine.   Try it!  Let me know how you like it.
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Pumpkin Oatmeal Chocolate Chip Muffins - wheat free, gluten free
Pumpkin Oatmeal Chocolate Chip Muffins - gluten free, wheat free

2 cups gluten free rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
1 cup pumpkin puree
1 egg
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1 cup almond milk
1/4 cup mini chocolate chips

  1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray or line with paper liners. 
  2. In a large bowl, mix pumpkin, 1 egg, maple syrup, vanilla extract and milk. 
  3. In a medium bowl, stir together oats, baking powder, seasonings and salt.  Add chocolate chips.
  4. Mix dry ingredients into pumpkin mixture just until combined.
  5. Let the mixture rest for about 10 minutes to allow the oats to absorb the liquid.
  6. Divide the batter equally into the prepared muffin pans.
  7. Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving.

(For small batch, 4 muffins, divide all ingredients by 4 and omit egg.)

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