Can I substitute the almond butter with another nut or seed butter?

Yes. Any creamy nut or seed butter substitutes directly in the same quantity — peanut butter produces the most classically beloved flavor pairing with pumpkin and chocolate, cashew butter produces the most delicately sweet and the most neutral individual flavor, and sunflower seed butter produces the most nut-free version for school-safe lunches. Each produces an equally extraordinary and the most properly structured individual flourless muffin.

Are these muffins gluten-free?

These muffins are the most naturally flourless but are only certified gluten-free when made with certified gluten-free old-fashioned rolled oats — conventional oats may be processed in facilities that also handle wheat and other gluten-containing grains. Use the most specifically labeled certified gluten-free oats for the most properly celiac-safe and the most gluten-free individual muffin result.

Can I use quick oats instead of old-fashioned rolled oats?

Yes. Quick oats substitute for old-fashioned rolled oats in the same quantity with the most minimal individual difference in final texture — the most slightly finer individual grain of quick oats produces the most smoothly consistent individual blended result that some bakers prefer. Instant oats are the most specifically not recommended as they produce the most overly processed and the most improperly textured individual blended batter.

Flourless Pumpkin Muffins Easy Healthy Oat Chocolate Chip

Name: Flourless Pumpkin Muffins The Most Easy Healthy Oat Pumpkin Puree Chocolate Chip No Flour Fall Breakfast Muffin You Will Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups Old-Fashioned Rolled Oats; 1 cup Pure Pumpkin Puree not pumpkin pie filling; 2 large Eggs; 3 tbsp Pure Maple Syrup or Honey; 1/4 cup Almond Butter or Peanut Butter creamy; 1 tsp Pure Vanilla Extract; 1 1/2 tsp Pumpkin Pie Spice; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1/2 cup Dark Chocolate Chips plus extra for topping

Description

The most extraordinary healthy Flourless Pumpkin Muffins made by preheating oven to 350°F 175°C lining 12-cup muffin tin blending 1 1/2 cups rolled oats 30 to 60 seconds until flour-like then adding 1 cup pure pumpkin puree 2 eggs 3 tbsp maple syrup 1/4 cup almond butter 1 tsp vanilla 1 1/2 tsp pumpkin pie spice 1 tsp baking powder 1/2 tsp baking soda and 1/4 tsp salt blending until completely smooth removing blender and folding in 1/2 cup chocolate chips with spatula dividing batter evenly among cups 3/4 full pressing extra chips on top of each and baking 18 to 20 minutes until toothpick shows few moist crumbs cooling 5 minutes in pan then on rack. A completely perfect healthy oat blender flourless pumpkin chocolate chip muffin recipe.

Ingredients

Scale

1 1/2 cups Old-Fashioned Rolled Oats

1 cup Pure Pumpkin Puree not pumpkin pie filling

2 large Eggs

3 tbsp Pure Maple Syrup or Honey

1/4 cup Almond Butter or Peanut Butter creamy

1 tsp Pure Vanilla Extract

1 1/2 tsp Pumpkin Pie Spice

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 cup Dark Chocolate Chips plus extra for topping

Instructions

1. Preheat oven to 350°F 175°C. Line 12-cup muffin tin.

2. Blend rolled oats 30 to 60 seconds until flour-like consistency.

3. Add pumpkin puree, eggs, maple syrup, almond butter, vanilla, pumpkin pie spice, baking powder, baking soda, and salt. Blend smooth 30 to 60 seconds.

4. Remove blender jar. Fold in chocolate chips with spatula. Do not blend.

5. Divide batter evenly among cups filling 3/4 full.

6. Press extra chocolate chips on top of each muffin.

7. Bake 18 to 20 minutes until toothpick shows few moist crumbs.

8. Cool 5 minutes in pan. Transfer to wire rack.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Muffins, Healthy, Fall
Method: Baking, Blender
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 155
Sugar: 8g
Sodium: 130mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 5g
Cholesterol: 31mg

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