Am a muffin lover through and through. Am also a newly-minted pumpkin aficionado. For the longest time, the mere thought of pumpkin would turn me off. But you see; pumpkin is great when you know how to bake with it. It adds moisture, flavor and tastes like Fall. There’s something so “breakfas-ty” and comforting about these muffins. They have this je ne sais quoi factor rooted in their “homemade goodies” appeal. I’ll grant that they’re technically dessert; but they can be enjoyed as breakfast or balanced snacks, especially when made with wholesome, real-food ingredients like these.
With muffins, you get what you put in. These are healthy, wholesome- but don’t taste it one bit. That’s the best kind of baked good situation. That’s exactly the kind of baked good situation you want to be in. They’re made with all good things like; certified gluten-free oats, organic pumpkin puree, dairy free chocolate chips, pasture raised eggs etc. But hey, the finished product tastes both; decadent and enjoyable. You want a second one the moment you take a bite off the first.
Growing up, I’d sell my soul for a muffin. I vividly remember going to PriceSmart with my father and begging for processed, sugary, blueberry muffins with a crumble top. They didn’t do me any favors, but I was hooked! I soon started baking my own; they were usually (always) banana muffins and while they had white flour, vegetable oil and white sugar, they were a step above the store-bought variety.
Now allow me to hone in on why these muffins are a step above the rest. They’re technically “flourless”, yep- you read that right! They’re made with pulverized oats (AKA homemade oat flour) and require no oil of any kind. They get their moisture from pumpkin purée and coconut yogurt. If you can’t find any coconut yogurt where you are, these were tried against unsweetened organic applesauce, too.
The trick for these to be perfectly spongy and fluffy and moist: you gotta pulverize those oats in your blender first- before you throw in anything else. Throwing everything in at the same time resulted in oat flakes and a grainy texture. So trust me on this little recipe; they’re budget-friendly, they’re healthy, and they’re among the most delicious gluten-free, dairy-free and refined sugar free goodies you ever did try.
Flourless Chocolate Pumpkin Muffins
- 2 cups of certified gluten-free rolled oats
- 2/3 cup of organic coconut sugar OR 1/2 cup pure maple syrup
- 1 tbsp pure vanilla extract
- 1/4 cup of vanilla coconut yogurt OR unsweetened applesauce
- 2 pasture-raised eggs OR flax eggs for vegan options
- 1 cup of organic pumpkin purée
- 1 tsp of baking soda
- 1 tsp of Ceylon cinnamon
- pinch of nutmeg
- pinch of sea salt
- 1 cup dairy-free dark chocolate chips
- Preheat the oven to 375F and dress your muffin pan with cupcake liners. You could also skip the liners and grease with non-stick coconut oil spray.
- Throw the (dry) rolled oats into your blender and blend in the smoothie setting or on “High” until pulverized. They will resemble chalk powder or flour.
- Add ALL the rest of the ingredients (except for the chocolate chips, those go in last). Blend for about 10 seconds or until well combined.
- Fold in the chocolate chips.
- Pour the batter into the muffin pan. Sprinkle some additional chocolate chips on top.
- Bake for about 15-16 mins. Enjoy with cold almond milk, a cup of coffee or a delicious cashew milk latte!
By: Aleyda | The Dish On Healthy