1 cup pumpkin puree
1/2 cup pure maple syrup
1 tablespoon vanilla extract
3 tablespoons coconut oil
1/4 cup unsweetened vanilla almond milk
2 and 1/4 cup Gluten Free Sensations rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup mini chocolate chips
Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
Starting with the wet ingredients first, layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin.Bake in the oven for 22 minutes, until light golden brown.
Allow to to cool for at least 10-15 minutes.