Description
A hearty, fiber-packed breakfast muffin blending rolled oats, pumpkin puree, and dark chocolate chips for a satisfying autumn morning meal.
Ingredients
Scale
- 2 cups rolled oats (blended into flour)
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 2 large eggs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/4 tsp salt
Instructions
- Preheat oven to 350F and line a muffin tin.
- Pulse rolled oats in a blender until they reach a coarse flour consistency.
- Whisk together oat flour, baking powder, cinnamon, and salt in a bowl.
- In a separate bowl, whisk eggs, pumpkin puree, maple syrup, and vanilla.
- Fold the dry ingredients into the wet ingredients until just combined.
- Gently stir in the dark chocolate chips.
- Divide batter evenly among 12 muffin liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.