I had about a cup of canned pumpkin leftover from the Pumpkin and Oat Cookies I made for my kids, and knew I couldn't let this yummy veggie go to waste. So I did a quick google search for pumpkin muffins (I wanted to make something healthier for my kids for breakfast) and came across this recipe which I adapted a little (obviously 1 adaption was to make it into bars instead of muffins). Let's be honest, as much as I love cooking, the less time I have to spend prepping or cleaning up, the happier I am. These fell apart a little when I tried to cut them before they cooled (only becuase I was too impatient to try them), but held together pretty nicely when I did actually give them time to cool. My kids LOVED these. As soon as the pan was gone, my kids asked me to make them again!! I am more than happy to oblige! :)
1 cup pumpkin puree
1/2 cup pure maple syrup
2 eggs
1 tablespoon vanilla extract
4 tablespoons almond butter (I used 3 tbsp melted coconut oil)
1/4 cup unsweetened vanilla almond milk
2 and 1/4 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup dark chocolate chips
Preheat the oven to 350°F and then grease or
line a muffin tin for 12 muffins. (I used an 8x8 pan)
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. (I put the pumpkin, syrup, eggs, vanilla, almond milk, and coconut oil in a blender. Then I put everything in a bowl and mixed it together so that the oatmeal was more chunky).
Using a spoon, gently stir the chocolate chips
into the batter. Pour the batter into the muffin tin, filling each about 3/4th
of the way full. Bake in the oven for 22 minutes, until light golden brown.
Allow to to cool for at least 10-15 minutes.
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