Oatmeal pumpkin chocolate chip muffins
Here is another great gluten-free muffin for loading up the freezer! I have packed these about as full of food as I can manage, minimizing the amount of rice-based flour mix (which I do not, personally, consider ‘food’).
Ingredients
- 1 1/2 cups Pamela’s Artisan Blend flour mix
- 3/4 cup gluten free oats, roughly chopped in spice grinder or blender
- 3/4 cup buckwheat flour
- 3/4 cup almond or hazelnut meal
- 2 T chia seeds
- 2 t baking soda
- 1 t cream of tartar
- 1/2+ t salt
- 1 1/2 t cinnamon
- 3/4 t nutmeg
- 1 t coriander
- 1/2 cup unsweetened, finely shredded coconut
- 3/4 cup coconut sugar
- 4 eggs
- 1 1/4 cups squash or pumpkin*
- 3 ripe bananas*
- 1 1/2 cups cultured buttermilk
- 1 T vanilla extract
- 1 T molasses
- 1 stick of butter, melted
- 1/3 cup mini chocolate chips
*you can opt to use more squash/pumpkin, and less banana, as you like
Instructions
- Preheat oven to 365F
- Prepare muffin tins
- Melt butter and set aside
- In a blender, beat together remaining wet ingredients on low
- Sift/whisk together dry ingredients in a large bowl - first without shredded coconut and coconut sugar, then with
- Combine wet and dry ingredients
- Allow to rest for 10-15 minutes, while chia and oats soak up excess liquid in the batter
- Fold in the butter and then chocolate chips
- Spoon batter into prepared tins (just under 1/2 cup in each)
- Bake for around 30 minutes, or until tester comes out clean
- Cool on a rack and eat, or freeze in zip-locks
Makes two dozen muffins.
Hint: Allow frozen muffins to thaw at room temp before serving. Pop one in a lunchbox in the morning, and it will be ready for snack-time!
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