6 Servings
30 Minutes
Allergens
I spent two months trying so many different versions of this recipe, and I promise you this is the ‘fall flavored’ muffin for breakfast for the adults and for the kids to love. Fall is my family’s favorite season and we always have fall-inspired food all year round. Warm, cinnamon-y, protein filled, Paleo muffins with bites of oozing chocolate. Guilt-free muffins are really the best feeling. Make these fudgy, cake-like muffins and thank me later – ask all my neighbors who have been eating 10 different versions of these muffins for the past two months.
Yields 12 muffins
Preheat oven to 350 degrees Fahrenheit. Line a cupcake tray with cupcake liners.
Blend the gluten-free oats in a food processor/blender until it’s the consistency of fine flour.
Add remaining dry ingredients, and blend again. Add eggs one by one and then add each of the liquids. Remove insert of blender, add mini chocolate chips, and stir with a spoon or spatula.
Pour carefully into each muffin holder two-thirds full so it has room to grow. Bake for 18–20 minutes. Remove, allow to cool, and enjoy.
Notes:
Store in fridge for up to five days, or keep in the freezer in an airtight container.
Variations:
This recipe would work very well with one cup mashed bananas or butternut squash puree. That’s what I initially used, but the stores stopped carrying it, so I switched over to pumpkin puree. Enjoy!
Coconut oil? I’m wondering if you can taste the coconut oil in this recipe? I have some very sensitive tastebuds who don’t like the coconut oil taste. Can you recommend certain brands that have a mild flavor and don’t taste so coconutty? or, if I sub with olive oil – how much would I use? Thanks.
They should be fine. I don’t find it’s very strong.