Healthy Chocolate Chip Pumpkin Muffins (Gluten-Free + High-Protein)
Ingredients
Dry Ingredients:
- ¾ cup gluten-free 1:1 flour (or all purpose flour)
- ¾ cup oat flour
- ½ cup unflavored collagen peptides optional
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ½ tbsp cinnnamon
- ½ tsp salt
Wet Ingredients
- 15 oz pumpkin purée
- 2 eggs
- 2/3 cup pure maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
Add Ins:
- 1 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F and line a muffin tin with parchment liners or lightly grease it.
- In a large bowl, whisk together the dry ingredients — the flours, baking powder, baking soda, pumpkin pie spice, salt, and collagen (if using).
- In a separate bowl, mix the wet ingredients — pumpkin purée, eggs, maple syrup, melted coconut oil, and vanilla — until smooth and combined.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Fold in the chocolate chips or any other add-ins you love.
- Scoop the batter evenly into 12 muffin cups (they’ll be fairly full).
- Bake for 22–26 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
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