This recipe is great anytime of the year! This is one of the first recipes I created when our family had to become gluten and dairy free. I have served these muffins for breakfast for years and they are still a favorite.
The texture is slightly different, than if you were baking with wheat flour, but I have found that oat flour gives me the closest texture to wheat and the flavor is delicious. It is super easy to double the batch and use the whole can of pumpkin.
1 3/4 cup gluten free oat flour
1/2 tsp. salt
3 tsp. baking powder
1/2 cup honey OR 1/2 cup brown sugar
3/4 cup canned pumpkin
1/2 cup coconut oil, melted
2 eggs
1/2 cup mini chocolate chips or more if you like
Combine wet ingredients in a large mixing bowl. Mix well. Add dry ingredients and mix until moistened.
Fold in chocolate chips. Line muffin cups with paper liners and fill about three fourths full with batter.
Bake at 325° F for 15 minutes or until toothpick inserted comes out clean. Makes 12 muffins.
*To make oat flour, purchase oats that are gluten free. Place oats in blender or Vitamix and blend to flour consistency. By grinding your own oats to make flour instead of purchasing oat flour, you are retaining more of the nutrients and goodness of the oats.
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