INGREDIENTS
- 1 flax egg 1 tablespoon ground flax + 3 tablespoons warm water
- 1½ cups rolled oats 150 grams
- ½ cup cacao powder 42 grams
- ¼ cup almond flour 24 grams
- 1 cup pumpkin puree 227 grams
- ¼ cup unsalted butter 57 grams, melted (½ stick)
- ½ cup brown sugar 107 grams
- ½ cup maple syrup 156 grams
- 1 tablespoon pure vanilla extract 12 grams
- 1 tablespoon pumpkin pie spice 9 grams
- 1½ teaspoons baking soda 9 grams
- 1 teaspoon kosher salt 3 grams
- ½ cup chocolate chips 85 grams
EQUIPMENT
- Kitchen Scale (optional)
- Muffin Tin
- High Powered Blender (click for my favorite)
Instructions
- Preheat oven to 375°F and line a 12-count muffin tin with paper liners. Set aside.
- In a small bowl, mix together the flax egg. Set aside.1 flax egg
- Place the oats in a high-powered blender and blend until a flour forms.1½ cups rolled oats
- Add in the remaining ingredients (including the flax egg) except for the chocolate chips and blend until the batter is smooth.½ cup cacao powder,¼ cup almond flour,1 cup pumpkin puree,¼ cup unsalted butter,½ cup brown sugar,½ cup maple syrup,1 tablespoon pure vanilla extract,1 tablespoon pumpkin pie spice,1½ teaspoons baking soda,1 teaspoon kosher salt
- Stir in the chocolate chips. Divide the batter between the muffin tins almost to the top.½ cup chocolate chips
- Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the middle comes out cleans.
- Let cool for 10 minutes before serving.
NOTES
- Use roughly 3 tablespoons of warm water with the flax seeds to prepare the flax egg for this recipe.
- Be sure to blend your ingredients until they’re smooth. This will result in a better quality muffin.
- Check your muffins with a toothpick or fork to make sure they’re fully cooked before you remove them from the oven.
Storage: Store chocolate pumpkin blender muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
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