Pumpkin Oatmeal Muffins {GF}

Come September, give me all of the PUMPKIN!! 🙂 If you’re a fall lover like myself, you get it. Today I’m sharing a healthy-ish and gluten free version of a classic pumpkin muffin.

These are full of nourishing ingredients like: oatmeal, eggs and pumpkin puree. If you’d like them to be even healthier, hold the dark chocolate chips.

I love making these with my boys and I’ll pop one in their lunch for a little fall treat!

See below for a list of ingredients and steps to make.

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Ingredients

1 cup oatmeal (gluten free)

1 1/4 cup almond flour

2 teaspoons pumpkin spice

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

4 eggs

3/4 cup pumpkin puree

1/3 cup honey (or maple syrup)

1 teaspoon vanilla

1/3 cup dark chocolate chips

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Steps

1. Preheat the oven to 350 degrees

2. In a large bowl mix together dry ingredients: oats, almond flour, pumpkin spice, baking soda, sea salt, cinnamon.

3. In a separate bowl whisk together wet ingredients: eggs, pumpkin puree, honey and vanilla.

4. Combine dry and wet ingredients. Stir until batter is smooth.

5. Fold in dark chocolate chips to muffin mixture.

6. Place the muffin cup liners in the tray. Spray with avocado oil – easier to get out!

7. Scoop batter into muffin liners, about 2/3 of the way up – they will rise.

8. Sprinkle a few more chocolate chips on top if desired.

9. Bake for 15 minutes or until toothpick comes out clean.

10. Let cool. Enjoy!

* I store mine in the fridge. They last for about a week.

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