Large mixing bowl
- 2 cups gluten free oats
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 tbsp pumpkin spice
- 1 cup almond milk
- 3/4 cup pumpkin puree
- 1 egg can substitute for a flax egg if you are egg free.
- 1/4 cup maple syrup
- OPTIONAL 1/2 cup chocolate chips
Preheat the oven to 350.
Mix all ingredients in a mixing bowl.
Line a muffin pan with muffin liners.
Evenly divide up the batter in the pan.
Bake for 30 minutes.
Let them sit for 10 minutes before touching.
ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
You can store these muffins in the fridge for up to 5 days.
These gluten free oat flour muffins are perfect for fall!
Pumpkin Spice Oat Flour Muffins (Gluten Free, Egg Free Option)
Amount Per Serving
Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 2403IU48%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.