Clearly I have an obsession with pumpkin, I gave you pumpkin Spice Pillow Top Cookies and now we have these muffins. They are pretty healthy, I’d eat this for breakfast….I mean there’s oats in the batter, clearly that means I can have this for breakfast. This muffin has no flour, just oat flour. I know what you’re thinking why is this woman making me buy an extra flour that I’ll never use again? I’m not, we are going to make it. So let’s begin, shall we.
Now pulse it in your blender for a few minutes until it resembles flour, I own a blendtech in case you were curious.
Pumpkin Banana Chocolate Chip Muffins
You can buy oat flour, but it can be costly an it is so easy to make.
You could also substitute coconut oil instead of canola oil if that’s your jam.
The times are a bit strange but mine took exactly 21 minutes. Check at the 17 minute mark with a toothpick to ensure it is done.
- 2 large eggs
- ¼ cup canola oil
- 2 mashed (very-ripe) banana
- 1/4 C brown sugar
- 1 Tbs pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/2 C pumpkin purée
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tsp pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1/2 cup dark chocolate chips, plus more for topping**
- Heat the oven to 350F.
- In a large bowl, whisk together the eggs, canola oil, bananas, pumpkin purée, brown sugar, maple syrup, and vanilla extract.
- Add the oat flour, baking soda, baking powder and salt. Stir gently until just incorporated.
- Add in the chocolate chips and stir to combine.
- Fill each muffin tin section with an ice cream scoop or roughly ¼ cup batter, then bake for 17-21 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.