vegetarian | gluten free

30 minutes or less | batch prep

What You’ll Need:

2 1/4 c gluten free rolled oats

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 c pumpkin puree

1/4 c PURE maple syrup

1 mashed, ripe banana

2 eggs

1/4 c natural almond butter or peanut butter, no sugar added

1/4 c unsweetened vanilla almond milk

OPTIONAL: 85% dark chocolate chips*

Preheat oven to 350*

Combine dry ingredients in a large bowl.

Add wet ingredients. Mix well.

Lightly grease muffin tin(s) with coconut oil. Divide ingredients equally into (24) mini muffins or (12) standard muffins. Top each with 1-3 dark chips if desired

Bake for 22 minutes for standard muffins; closer to 14 minutes for the minis.

Makes 12-24 perfectly divine muffins.

(2 standard per serving, 4 minis per serving)

Freeze well, too!