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Parve
Easy
30 Minutes
Diets 
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.
1 and 1/4 cup gluten free oats
1/2 cup Shibolim Spelt Flour
1/2 cup coconut sugar
1/2 cup Haddar Natural Applesauce (plain, unsweetened)
2 scoops collagen/protein powder (optional)
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
2 eggs
1 cup measured pumpkin (I used Libby’s)
1/2 cup coconut oil, melted
1 teaspoon Gefen Vanilla
1/3 cup maple syrup
1/2 cup mini chocolate chips (or use sugar-free chocolate chips)
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.
Yields 12 muffins
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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.