We love these with Enjoy Life brand chocolate chips, but you can also roughly chop your favorite dairy free chocolate bar to use instead, if you like. See the notes below for tips on popular gluten free flour blends.
Serves: 5 dozen mini muffins or 2½ dozen standard muffins
Ingredients
- 1 (15oz) can pumpkin puree (NOT pie filling)
- 1 cup orange juice
- 1 cup gluten free oats (I use rolled, but quick-cooking will work too)
- ½ cup pure maple syrup
- 3 eggs
- 3 Tbsp coconut oil, melted
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp cloves
- 350g (about 2½c) gluten free all purpose flour blend (We like Bob's Red Mill 1:1 Gluten Free Baking Blend)*
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup (more or less, to taste) dairy free semi-sweet chocolate chips, such as Enjoy Life brand
Whisk together pumpkin, orange juice, oats, syrup, eggs, coconut oil, cinnamon, ginger, and cloves. Stir in flour, baking powder, and baking soda. Fold in chocolate chips.
Scoop by heaped tablespoons (I use a tiny cookie scoop) into a greased mini muffin pan. Bake at 375 degrees for 16-20 minutes, or until set. Allow to cool slightly, then remove from the pan and transfer to a cooling rack.
Repeat with remaining batter until all muffins are baked. You should get about 5 dozen mini muffins (a few more or less perhaps).
If using a standard muffin pan, fill muffin cups ¾ full. Bake at 375 degrees for 20-25 minutes, or till set. You'll get about 2½ dozen muffins.
NOTES
If using a commercial gluten free all purpose flour mix (i.e. Arrowhead Mills, or Trader Joe's), you may want to add ½ tsp xanthan gum or 1 tsp psyllium husks in with the flour to help bind everything together. We don't need this with Bob's Red Mill's 1:1 flour
Source: One Lovely Life
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