Looking around here you probably think I consume massive amounts of sugar on a weekly basis, but in reality, I’m a big fan of fruits and vegetables and the saying “everything in moderation.” As passionate as I am about making desserts, I get equally excited about creating really delicious, but good for you recipes. Having a serious sweet tooth and not wanting to fully indulge it all the time, I have gotten creative with various recipes over the years. I’m not about to try to make cheesecake or birthday cake healthier, but these muffins can easily be an everyday breakfast/snack and they are incredible even without tons of added sugar!
On a side note, did you hear about this potential pumpkin shortage this year?! I wasn’t sure whether to take it seriously or not, but I’m not about to risk a Thanksgiving with no pumpkin, so I stocked up just in case. The cashier at the store was definitely confused when I bought 12 cans at once. Clearly she missed the memo…
I posted a “healthy” pumpkin chocolate chip muffin recipe in the very early stages of this blog and decided that both the photos and recipe could use some updating. This version came out totally flourless, and I promise you won’t even know the difference! I pureed rolled oats into oat flour and completely replaced the flour in the old recipe. A combination of applesauce and olive oil make these super moist. You could use coconut oil, but I prefer to use olive oil when I can, as long as you can’t taste it in the final product. I sweetened the muffins with just a little bit of maple syrup and threw in some mini chocolate chips because a little chocolate can never hurt.
I can’t even tell you how much I LOVE these muffins. I went through an entire batch by myself in a week and have made them once a week ever since. They are the perfect snack and full of nutritious ingredients. I even found them to be pretty filling due to all of the oats I added. If you are looking for a healthier way to enjoy all of the fall flavors right now, you have to give these a try.
- 1 1/2 cups old fashioned rolled oats, pureed into fine flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- pinch ground cloves
- 1 tsp. vanilla
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup unsweetened applesauce
- 1/2 cup mini semisweet chocolate chips
- To make oat flour: add oats to a food processor and process until you have a fine "flour." Measure the oats after pulsing completely.
- Preheat oven to 350 degrees F. In a large bowl, combine all dry ingredients. Combine all wet ingredients in a small bowl. Add wet ingredients to dry and mix just until combined. Line a cupcake tin with 12 liners and fill each to the top. Bake for 18-20 minutes, or until a toothpick comes out clean. Store in an airtight container and enjoy within 5-6 days.