Ingredients
- 2 cups gluten-free rolled oats I get mine at Trader Joes
- 1 cup canned pumpkin puree
- ½ cup maple syrup
- 2 eggs
- ¼ cup canned coconut milk or milk of choice
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup chocolate chips optional
Instructions
- Preheat oven to 350°F.
- Add all of the ingredients except for the chocolate chips into a blender and blend until smooth. Fold in the chocolate chips.
- Pour batter into a lined muffin tin.
- Bake at 350°F for 15-18 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool on a wire rack.
- Store the muffins in the fridge for 4-5 days (if they last that long).
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