Oatmeal To-Go Pumpkin Chocolate Chip Muffins

The muffins are like having a warm and hearty oatmeal, but in portable form. Make a double batch and freeze half for grab-and-go breakfasts or snacks. The pumpkin is subtle and adds a homey quality but really serves to add welcome moisture to combat dry oatmeal muffins. The muffins are naturally gluten-free (use certified GF oats if needed) and there’s only 1/3 cup brown sugar for the entire batch. I used sugar-free pancake syrup to keep the amount of added sugar even lower. The chocolate chips add a special boost so you don’t feel like you’re eating health food even though the muffins are pretty darn healthy, but you’d never guess it. They’ll be your new favorite way to eat oatmeal.


  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/2 cup Silk Unsweetened Vanilla Almond Milk (or your favorite milk)
  • 1/3 cup light brown sugar, packed
  • 1/4 cup maple or pancake sryup (I used sugar-free lite pancake syrup)
  • 1/4 cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • pinch salt, optional and to taste
  • 3 cups old-fashioned whole rolled oats (do not use quick-cook or instant)
  • 2 teaspoons baking powder
  • 3/4 cup semi-sweet mini chocolate chips (mini recommended, but regular-sized chips may be substituted)

Please visit averiecooks.com for full instructions.

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