Ingredients
- 1 cup oat flour
- 1 cup white whole wheat flour (or whole wheat flour)
- 2-4 tablespoons power seed blend*
- 3/4 teaspoon baking soda
- 3-ish teaspoons of pumpkin spice (cinnamon, nutmeg and ginger, the right ratio is very personal, so you do you)
- 1 15 oz. can pumpkin puree
- 2 eggs
- ½ cup oil* (you want a mild flavor like avocado or refined coconut oil)
- 2-ish teaspoons vanilla (measure with your heart)
- 1/2 cup maple syrup
- chocolate chips
- raw sugar for sprinkling
Directions
- Combine the flours, flaxseed, baking soda, spices and salt. I like to do this in my mixer bowl (but honestly, you could do this whole recipe by hand).
- In a separate bowl, beat the eggs, add the pumpkin, maple syrup, oil and vanilla. Gently mix until blended.
- Add the pumpkin mixture to the flour mixture and stir until combined.
- Add those chocolate chips with a lot of love. Save a handful to make the muffin tops look extra delicious.
- Fill up those muffins cups. Sprinkle with chocolate chips and raw sugar, if that feels right to you.
- Bake at 375 for 30 minutes or so. Enjoy!
Notes
*If you don’t have all of the seeds any one or combo will work.
*You can sub 1/2 cup natural, drippy peanut butter for some extra protein, add 1-2 tbsp oil to keep them super moist.
*I use a silicone muffin pan and the muffins pop right out, but if you’re using a regular pan you’ll want to grease it.
*I love that oat flour adds a bit of nuttiness and texture, I keep it on hand because I use it in a lot of baking. If oat flour or whole wheat flour scares you, try just one of those and use your flour of choice for the other cup and see how you like it.
*We like LILY’S semi-sweet chocolate chips.
*Nut butter drizzle just takes it next level.
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