Vegan Chocolate Chip Pumpkin Muffins

By Kathy Blajerski, Castle Rock, CO

Decadent and moist muffins, perfect for the holidays.

Ingredients

1 banana, mashed
1 (15 oz) can of pumpkin puree
1/4 of 100% pure Maple syrup
1 tsp. of vanilla extract
2 cups of whole oat flour, or whole wheat pastry flour
1/2 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of salt
1/2 tsp. ground nutmeg
1 tsp. of ground cinnamon
1/4 tsp. of ground ginger
1 cup of semi-sweet dairy free chocolate chips

Preparation

1.Preheat oven to 375°F. In a large bowl, combine mashed banana, pump- kin puree, maple syrup, and vanilla extract.
2.In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well-combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
3.Spoon batter into muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store in an airtight container or enJOY right away : )

Get more great recipes at www.CrownMaple.com