Gluten-Free Pumpkin Chocolate Chip Muffins The Best Recipes

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Gluten-Free Pumpkin Chocolate Chip Muffins

"Sooo scrumptious. Best truffles I've ever made. I use oat flour and flaxseed so they're additionally gluten unfastened."

Ingredients :

cooking spray
1 half cups oat flour
1/three cup floor flax seeds
1 teaspoon baking soda
half of teaspoon salt
half of teaspoon floor cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/four teaspoon floor allspice
1 1/four cups pumpkin puree
2 eggs
1/3 cup honey
1/three cup coconut oil, melted
1/4 cup milk
1 teaspoon vanilla extract
half cup semisweet chocolate chips
1/3 cup old style rolled oats
1/three cup sweetened dried cranberries (which include Craisins®)

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

Preheat the oven to 350 degrees F (175 stages C). Grease a muffin tin.
Mix oat flour, flax seeds, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.
Whisk pumpkin puree, eggs, honey, coconut oil, milk, and vanilla extract collectively in a separate bowl. Pour in flour mixture and gently stir. Add chocolate chips, oats, and cranberries and fold in.
Divide batter frivolously a number of the muffin cups.
Bake within the preheated oven until a toothpick inserted into the center comes out smooth, approximately 20 mins.

Notes :

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