Healthy Pumpkin Oatmeal Chocolate Chip Muffins – naturally sweetened, these muffins are a guilt free snack and perfect grab-and-go breakfast option!
Pumpkin, cinnamon, oats, and dark chocolate chips – some of my favorite flavors together in a sweet little muffin. These babies rarely last beyond 24 hours in our house. Perfect for a quick breakfast or snack!
Real maple syrup, applesauce, and coconut oil replace the sugar and butter/oil in this recipe so you can feel good about this as a mostly guilt free treat. I love to use real maple syrup in place of refined sugar in baked goods. These muffins also contain lots of Vitamin A from the pumpkin and whole grain oats! For a gluten free version, substitute Bob’s Red Mill Gluten Free All Purpose Flour for the white whole wheat flour.
I’m definitely a year-round pumpkin lover. No need to limit this powerhouse ingredient to October only! Pumpkin provides added nutrition and moisture to all kinds of recipes, especially baked goods. These muffins are also a great addition to Meal Prep Sunday!
If you love this recipe, try these Healthy Banana Muffins for another refined sugar free option. Enjoy!
Healthy Pumpkin Oatmeal Chocolate Chip Muffins
- 1 cup canned pumpkin
- 1/3 cup real maple syrup
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1/3 cup coconut oil in liquid form
- 2 T almond milk or regular milk
- 1 tsp vanilla
- 3/4 cup oat flour
- 3/4 cup white whole wheat flour
- 1/2 cup oats
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup dark chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, combine pumpkin, maple syrup, applesauce, eggs, coconut oil, almond milk and vanilla.
- In a separate bowl, combine oat flour, whole wheat flour, oats, spices, baking powder, baking soda, and salt.
- Fold dry ingredients into wet ingredients. Stir in chocolate chips.
- Pour batter into muffin tin sprayed with baking spray and bake for 16-18 minutes.