Seedbutter & Pumpkin Chocolate Chip Muffins (GF, DF, Nut-free, School friendly)

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I know, I know. There are literally HUNDREDS of healthy pumpkin out there floating around on the dang internet, but I promise you guys, these are the BEST healthy pumpkin muffins I have EVER MADE. Like ever. When setting out to create a pumpkin muffin recipe, I knew I wanted to throw a unique twist on the classic pumpkin muffin and also make it gluten free, dairy free and nut free for a packable school lunch approved option.

It took quite a lot of tweaking to get this recipe j u s t right. Like a lot. Working with gluten-free flour and adding in lots of other healthy add ins a tricky business guys. A tricky business that is my favorite kind of challenge. (Minus all the times I completely screw recipes up).

So when I say they are 100%, trust me, they are 100%.

So gooey and moist and satisfying with that nice seed-buttery flavor, packed with protein, gluten free AND loaded with organic semi sweet chocolate chips to top it off.

Your kids are going to LOVE them. Mine have been devouring them for breakfast lunch and after-dinner snacks around the clock the past few days. Muffins always make packing school lunches so much easier too.

Oh and did I mention that these are made in the blender?! So they’re also pretty dang easy to clean up. I actually found the best luck making these partially in my blender and then adding the dry ingredients back into the wet in a separate bowl (I’ll explain that later.)

First you start out by blending up gluten free oats (I used my favorite organic sprouted gluten free oats by One Degree foods - glyphosate free, baby!) Then you add a few other ingredients in like baking powder, salt, pumpkin pie spice, etc and blend that all up until it turns into oat flour.

Then you’re going to pour those dry ingredients out into a separate mixing bowl and blend up all your other yummu ingredients like organic pumpkin, sunflower seed butter, eggs, maple syrup, etc. Then you combine the two (wet and dry) in a large mixing bowl, add the chocolate chips and you’re ready to pour them into some muffin tins.

Ok, so grab your pumpkin puree, put on your cowboy boots and lets get to baking some delicious school lunch friendly fall treats! What are you waiting for!?

INGREDIENTS:

• 2 cups gluten free oats (we use these by one degree)

• 3 tsp baking powder

• 1/4 tsp salt

• 1 tsp pumpkin pie spice

• 1 cup canned pumpkin puree

• 3/4 cup sunflower seed butter (we use this brand)

• 1 tsp vanilla

• 4 eggs room temperature

• 1/2 cup maple syrup (alternatively you can use agave or honey)

• 2 tbsp apple cider vinegar (we love Braggs brand)

• 1/2 cup coconut oil

• 1/2 cup enjoy life semi-seet mini chococolate chips (plus 1/4 cup more to sprinkle on top)

DIRECTIONS:

1. Set your oven for 350 degrees and line your muffin tin with muffin liners.

2. In a high speed blender, process 2 cups gluten free oats until you reach an oat flour consistency.

3. Add in the baking powder, pumpkin spice and salt and blend it up nicely again.

4. Pour all the blended dry ingredients into a separate large mixing bowl.

5. Now add in all your wet ingredients, starting with the eggs first. Then the pumpkin, the maple syrup, the sunbutter, coconut oil, apple cider vinegar and vanilla. Blend it all up nicely.

6. Pour your wet batter over your dry ingredients in the mixing bowl and use a mixter to combine them well. Add in 1/2 cup chocolate chips.

7. Pour the batter 3/4 of the way full into the muffin tins and sprinkle a few chips on top of each one.

8. Bake for about 20 minute or until the muffins pass the toothpick test.

MADE WITH LOTS OF LOVE,

-ASHLEY