Most people hear gluten free and think "gross!" I know I used to. But honestly, everything gluten free that I have made has been really delicious. Take these muffins for example. I just made these an hour ago, the recipe made 7 and there is only 1 left!
No sugar. No flour. No oil.
And my kids gobbled these up!! My oldest even said I could give this to her for snack at school. Whoohoo! The only downside is that it didn't make enough! I would definitely double the recipe on this one from now on.
I am so thankful for pinterest and blogs that have already tried out recipes and put up ones that are good. Check out Running With Spoons for this recipe and her other recipes look amazing too!
Here are the ingredients for double the regular recipe to give at least 12 muffins
Ingredients:
1/2 cup almond butter (I used natural peanut butter)1.5 cups canned pumpkin
2 eggs
12 Tbsp. honey
1 cup rolled oats
4 Tbsp. ground flaxseed
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
2 tsp. vanilla extract
1 tsp. baking soda
1/2 cup mini chocolate chips, plus more for sprinkling
Directions:
Preheat oven to 375 degrees and spray a muffing pan with cooking spray.
Add all ingredients excpet for chocolate chips into a blender. Blend on high until oats are broken down and batter is smooth an dcreamy. Stir in chocolate chips by hand.
Pour batter into prepared muffin pan, filling each until about 3/4 full. Sprinkle tops with mini chocolate chips. Bake for 10-12 minutes until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Mine took a little longer but I only got 7 muffins and her recipe said she got 9. Cool in the muffin pan for 5-10 minutes before removing.
Enjoy!
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