Thyme for Thursday {Gluten Free & Dairy Free Chocolate Chip Pumpkin Muffins}

Hey y'all,

In honor of the first day of Fall, I thought I would share a recipe I discovered and is now one of my favorite muffins ever. This recipe is so simple and most of the ingredients I bet you already have in your pantry. The best part is that this muffin mix is made entirely in the blender! No bowls are necessary and the prep time is as simple as pouring things into a blender and pressing start. Also, this recipe is free from gluten and dairy (just remember to check labels) so it's perfect for a whole host of people. I have made these muffins for my office and they were a hit.

Ingredients:
1 cup pumpkin puree
1/2 cup pure maple syrup
2 eggs
1 tablespoon vanilla extract
3 tablespoons of melted coconut oil
1/4 cup unsweetened vanilla almond milk
2 and 1/4 cup rolled oats(also called old fashioned oats)*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup dark chocolate chips**

*check to make sure they are gluten free oats if that is a concern. I can tolerate gluten so I didn't check to see if they were certified gf.
**double check your labels to make sure they are dairy free. I love the enjoy life chocolate chips.

Directions:

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.

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.

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 22-25 minutes, until light golden brown.
Allow to to cool for at least 10 minutes before stuffing in your face.

*Recipe adapted from Making Thyme for Health

Do you have a go-to muffin mix?

Have you ever made blender muffins?

Best,