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Healthy Flourless Pumpkin Muffins

This is one of my absolute favorite MEAL PREP recipes! These oat based muffins are the perfect GRAB & GO breakfast!


    • 1 cup Pumpkin Puree
    • ⅓-½ cup pure maple syrupplease see notes for substitutions
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 4 tablespoons almond/peanut butter
    • 1/4 cup unsweetened vanilla almond milkany dairy-free milk will work
    •  cup rolled oats
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 cup dark chocolate chipsplus more for topping


    • Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
    • Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
    • Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Top with a few more chocolate chips then bake in the oven for 22 minutes, until light golden brown. Allow to to cool for at least 10-15 minutes before stuffing in your face. Leftovers are good at room temperature for the first day but are best kept refrigerated for up to 5 days.