In an effort to continue eating healthfully (did you know it takes 21 days on average for habits to stick?) but still have a sweet treat once in a while, I whipped up these delicious Vegan & Gluten Free Pumpkin Muffins.
They are m-o-i-s-t and jam packed with cinnamon and chocolate goodness. I made them for brunch club this past weekend and they were such a hit that I made another batch to have around for Grant and I. And bonus! They are a one-bowl wonder! Hope you enjoy these as much as we do.
PS: Shout out to my sweet mom for giving me her heart pans she baked with before I was born! Love having family heirlooms in the kitchen 🙂
Preheat the oven to 350 degrees. Grease or line muffin tin.
Make the flax eggs by combining 2 T. ground flaxseed meal with 5 T. water. Let stand for 5-10 minutes, or until the mixture thickens.
In a food processor or blender, combine all ingredients (except chocolate chips) and mix until well combined. The oats shouldn't be whole anymore.
Remove the blade and mix in the chocolate chips with a wooden spoon or spatula.
Fill muffins 3/4 of the way. Note: the thicker the batter, the less they will rise.
Bake for 16-20 minutes, or until lightly browned. The benefit of cooking without eggs is that you can remove them from the oven earlier if you like them a little more gooey!
Cool for 5-10 minutes before serving.