My first job out of college involved going on a local TV segment to talk about nutrition and fitness. I paired up with my coworker who was a dietitian, and every month, we would do back to back segments on health. It was on the set of this local talk show my coworker first introduced me to chocolate chip pumpkin muffins. I thought they were brilliant. That was also 15 years ago before the buzz of gluten free, dairy free, and healthy fat hit mainstream. I’ve reinvented that recipe with a modern take on healthy ingredients, and I continue to think they are brilliant. I hope you do too!
Using a high speed blender for these muffins results in a perfectly moist, rich, and flavorful muffin every time, plus a relatively easy clean up! Muffins can be a junk food or a health food, and I like to place these in the later category. Pumpkin supplies a healthy dose of beta carotene from the rich orange color, which converts to vitamin A, a must for good night vision. The almond butter is the best choice for nut free butters in these and gives a healthy dose of protein and fat. These are gluten free, oil free, and dairy free (as long as you use dairy free chocolate chips!).
If you are sensitive to gluten or have celiac, make sure you use certified gluten free oats. Oats are naturally gluten free, but since most of them are processed in factories that process other gluten containing grains, it often contaminates it.
Chocolate Chip Pumpkin Muffins
Chocolate Chip Pumpkin Blender Muffins
- 1 1/4 cup Libby’s pumpkin puree
- 2 eggs
- 1/3 cup pure maple syrup
- 1/4 cup dairy free milk of choice (I prefer coconut or oat milk)
- 1/3 cup almond butter
- 1 teaspoon vanilla
- 2 1/4 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp sea salt
- 1 cup mini chocolate chips, divided
Preheat oven to 350 F and spray muffin tins with non-stick cooking spray. In a high speed blender, mix all ingredients in the order given. Blend until well incorporated. Add 1/2 cup of chocolate chips into the batter and pulse just long enough to incorporate.
Scoop batter into prepared muffin tins 3/4 full. Sprinkle tops with remaining chocolate chips and put muffin tray into oven. Bake for 20 minutes or until a toothpick is inserted and comes out clean. Let cool for 3-5 minutes before transferring to a cooling rack. Store tightly sealed in the refrigerator for up to 5 days.
*Note: Fresh almond butter tends to be runnier and works better in this recipe. I don’t suggest substituting with other nut butters, especially peanut butter. If you are using the bottom of the jar of almond butter which can be dry or flaky, add a teaspoon of coconut oil to the recipe for an even consistency.
Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019
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