I’m always look for sweet stuff to eat for breakfast. Muffins are always a good choice and this one is better because it is low carb. These don’t rise as well as standard muffins but I guarantee the taste is just fine.
If gluten is a concern, these are gluten free an added bonus.
- ¼ cup butter
- ¾ cup canned pumpkin (those small cans under 15oz are perfect
- 1 egg
- 6 Tbsp. honey or 1/3 c date puree is fine (you could also substitute regular sugar or stevia or a derivative)
- ½ cup rolled oats
- 2 Tbsp. ground flaxseed
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ¼ cup mini chocolate chips, plus more for sprinkling
- Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. (or use paper liners) Set aside.
- Add all ingredients except for chocolate chips to a blender or food processor or mixer, and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
NOTES: this are higher carb because of the oats but as you can see there is no flour. You might alternatively try other flours such as almond, but the taste and texture will be different. You might add a raisins instead of chocolate chips, or minced apple perhaps.
SOURCE: Adapted slightly from Running With Spoons