Healthy Pumpkin Chocolate Chip Muffins

I'm a huge pumpkin spice fan and have all sorts of recipes on the blog, but there's nothing better than some Pumpkin Chocolate Chip Muffins. That was until this healthier version came along that tastes equally delicious without all the calories. I love that these muffins have cleaner ingredients, but you still get your sweet treat.
The best part is these are naturally gluten and dairy free so anyone with those allergies can enjoy them. You simply ground up some oats to make oat flour and use almond milk instead of cow milk. So easy with the best result!

Healthy Pumpkin Chocolate Chip Muffins
Adapted from Gimme Some Oven
3 cups old-fashioned oats 
1 Tbsp. pumpkin pie spice, homemade or store-bought
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
2 eggs
1 cup unsweetened almond milk, plain or vanilla
1 cup pumpkin puree
1/2 cup maple syrup
3 Tbsp. melted coconut oil
1 tsp. vanilla extract
1/2 cup semisweet chocolate chips

1. Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners or lightly grease with cooking spray. Set aside.
2. Puree oats in a blender or food processor until they reach a flour-like consistency.  Add in the pumpkin pie spice, baking soda and sea salt and pulse until the mixture is evenly combined.  Set aside.
3. In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture and stir until the mixture is just combined. Fold in chocolate chips.
4. Evenly divide the muffin batter into prepared baking cups.
5. Bake for 15-18 minutes or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.

*Muffins can be stored in a sealed container at room temperature for up to 3 days.


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