Life has been crazy hectic these past couple of weeks (hence my lack of posting). We moved houses and I put in my two weeks notice! I do want to get back to posting more regularly though, and because it’s officially MY FAVOURITE MONTH, I want to start with this hella good pumpkin chocolate chip muffin recipe!
1 cup pumpkin puree (only ingredient should be pumpkin)
2 pasture-raised eggs
1/4 cup raw, local honey (DON’T USE THE REGULAR CRAP! –> you can also sub maple syrup if you prefer)
4 Tablespoons almond or nut butter (you can use 1/4 cup melted coconut oil if you prefer)
1/4 cup unsweetened vanilla almond milk
2 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 (I used dark chocolate morsels)
Preheat oven to 350 and grease muffin tin. First add wet ingredients to blender, and layer on dry ingredients. Blend for 30 seconds. Use a spoon to stir in chocolate chips. Pour into muffin tins (about 3/4 way full). Bake for 22 minutes, or until lightly brown.