Healthy Flourless Pumpkin Muffins


INGREDIENTS:

1 cup pumpkin puree
1/2 cup pure maple syrup
2 eggs
1 tablespoon vanilla extract
4 tablespoons almond butter*
1/4 cup unsweetened vanilla almond milk
2 and 1/4 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup dark chocolate chips

NOTES:
*Can also use 3T melted coconut oil
These muffins keep best stored in an airtight container in the refrigerator for up to 3 days. Be sure to use certified gluten-free oats (such as Bob’s Red Mill) for allergies.

DIRECTIONS: 

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