Gluten-free, Nut-free Chocolate Pumpkin Muffins

I’ve been experimenting with swapping out our gluten-filled foods with gluten free versions. Also, it’s back to school time for us, which means we need to find new snacks the kiddos can bring in their lunches that are also allergy-free, as we’re at a nut-free school.

I will say as a health coach, you would think my kids are plant-loving, sugar avoiding beings. Nope. They are very picky, which may just be part of my journey. If I can find snacks that they like, chances are, your kids will like them too.

This recipe is inspired by Michele Olivier from Baby Foodie. Even though it is meant for toddlers, I kind of think that’s where my kids palettes still are, which is totally okay.

Feel free to follow along with this video, and see my kids’ reactions to the muffins.

Ingredients (makes 10-11 full-sized muffins)

• 3/4 cups gluten free old-fashioned oats

• 3/4 cup pumpkin puree

• 1/4 cup cacao powder

• 2 TBSP oil (I used avocado oil, but Baby Foodie uses olive or coconut)

• 1 Egg

• 1/2 cup maple syrup

• 1 tsp cinnamon

• 1/2 tsp vanilla extract

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1/4 cup mini chocolate chips + 2 TBSP for sprinkling on top

  Fill 10-11 cupcake tins and bake at 350F for 10-12 minutes. You can also make these mini-muffins, which the Baby Foodie does. My kiddos would destroy me though if these weren’t full-sized :)

  Enyoy!