Flourless Pumpkin Chocolate Chip Muffins
A gluten-free muffin that is packed full of flavor, yet healthy, nutritious and easy to make. Perfect for grab-and-go, kids and adults alike will love these flourless pumpkin chocolate chip muffins for breakfast, dessert, or even a snack.
Hello, is this thing on?
So…after nearly a two year hiatus, I’m finally easing back into this blogging thing. If you’ve noticed, things look a little (a lot?) different around here. Kitchen Meets Girl got a face lift, thanks to the super fabulous Sarah Marie.
I decided if I was going to start blogging again, I needed to make some changes. I turned 40 last year (!!!), and I made some definite changes in my personal life. I decided if I was going to re-enter the blogging world, I couldn’t post exclusively dessert recipes and cheese-laden main courses on a regular basis.
Don’t get me wrong – I’m not straying entirely from what you’re used to seeing here on Kitchen Meets Girl. But my goal is, and always has been, to focus on meals you would feel good about feeding your family – and aren’t hard to prepare. So with that in mind, you might expect to see a few recipes around that are a little more health conscious – but without sacrificing taste.
Because let’s be real: if it doesn’t taste good, I’m not going to eat it.
And these muffins? They taste good. 😉
What the heck is oat flour?
If you haven’t baked with oat flour before, you can find it in most regular grocery stores now. You can also make your own by just grinding regular or quick cooking oats in a food processor or blender until they are the consistency of flour. If you do make your own oat flour, however, make your measurements after blending and when your oats are in flour form.
If there is any question about the taste of these muffins – my nine year old chose these over a bowl of ice cream two nights in a row. Mom for the win!
- Preheat oven to 350 degrees. Line 12 muffin tins with liners and spray lightly with baking spray. Set pan aside.
- In a medium bowl, mix together the oat flour, baking stevia, salt, baking soda, baking powder, and cinnamon) until combined.
- In a small bowl, combine the eggs and the pumpkin until combined.
- Pour the pumpkin mixture into the dry ingredients and stir until just combined. Do not overmix - more stirring will result in dense muffins. Stir in chocolate chips, saving a few for sprinkling on top (if desired).
- Divide the batter evenly between the 12 muffin liners and top with remaining chocolate chips. Bake for 20 to 25 minutes on the center rack, or until a toothpick inserted in the center comes out clean.
A Fit Meets Girl Recipe
From The Kitchen of Dave Glaser
This recipe was contributed by Dave Glaser, owner of Fit Life Champions. Dave's passion for health and nutrition helps you to be healthy in the kitchen! He uses simple nutrition and fitness programs that help people all over the world achieve their fitness goals quickly and safely. Learn more about Dave
10 EASY SLOW COOKER MEALS RECIPE BOOK
Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
Grab My Cookbook!