Low FODMAP Pumpkin Oatmeal Muffins with Chocolate Chips
A wonderful flourless, dairy-free breakfast to-go option for fall mornings.
Servings 12 muffins
Ingredients
- 2 1/2 cups quick oats gluten-free if needed
- 1 1/2 cups lactose-free milk or unsweetened almond milk for dairy-free
- 3/4 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1 large egg, lightly beaten
- 2 tablespoons canola oil
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup Enjoy Life Dairy-Free Mini Chocolate Chips (or finely chopped dark chocolate)
Instructions
- Heat oven to 350 degrees F and coat a 12-count non-stick muffin tin with cooking spray.
- In a large bowl, combine the oats, milk and pumpkin puree. Stir until there are no lumps of pumpkin. Let soak about 5 to 10 minutes, or until most of the liquid is absorbed.
- To the oat mixture, add the maple syrup, egg, canola oil, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Stir until thoroughly combined. Stir in the chocolate or chocolate chips.
- Fill each muffin cup with approximately 1/3 cup of the batter. Bake for 30 to 35 minutes or until lightly browned and tops spring back when lightly touched in the middle on top. Cool in pan for 10 minutes, then remove to cooling rack.
- Refrigerate leftover muffins for up to 2 days or freeze for up to 3 months in an air-tight, resealable bag.