Fall is in the air and I am thinking pumpkins and spice! Really, this recipe is great anytime of the year! This is one of the first recipes I created when our family had to become gluten and dairy free. I have served these muffins for breakfast for years now and they are still a favorite.
1 3/4 cup gluten free oat flour
1 tsp. cinnamon OR 2 drops doTERRA Cassia Essential Oil
1/2 tsp. salt
3 tsp. baking powder
1/2 cup honey OR 1/2 cup brown sugar
3/4 cup canned pumpkin
1/2 cup coconut oil, melted
1/2 cup mini chocolate chips
Combine wet ingredients in a large mixing bowl. Mix well. Add dry ingredients and mix until moistened.
Fold in chocolate chips. Line muffin cups with paper liners and fill about three fourths full with batter.
Bake at 325° F for 15 minutes or until toothpick inserted comes out clean. Makes 12 muffins.
*To make oat flour, purchase oats that are gluten free. Place oats in blender or Vitamix and blend to a flour.
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