Chocolate Chip Pumpkin Muffins

I know that it's pumpkin mania right now, but these are a must try. They are clean, gluten-free, dairy free and I fed them to a group of people who only eat flour and milk...aka my family (exaggerating....slightly) and they didn't even know! Plus, you can make these in 30 minutes flat. POW.

E.H. FITNESS PERFECT PUMPKIN MUFFINS 

Yields 18 regular muffins, 36 mini muffins

(10 min prep, 20 min bake time)

What you need:

• Muffin liners (I'm obsessed with parchment paper cups)
• 2 cups old fashion oats made into flour (don’t freak out…just put them in your blender/food processor/magic bullet/etc. for like 10 seconds. Congrats, you just made your own oat flour)
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened, original flavor almond milk
• 2 eggs
• Dash of vanilla 

What you do: 

1. Pre-heat the oven to 350 degrees. 
2. Combine all dry ingredients (oat flour that you made, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, nutmeg, old fashion oats)
3. Mix in all wet ingredients. Tough, right? 
4. Fill your muffin tins ½ full (like ¼ cup for regular sized muffins and about 2 TBSP for mini muffins). 
5. Sprinkle with chocolate chips (optional)
6.  Bake normal sized muffins for 20 minutes and mini-muffins for 10-12 minutes. They are done when a toothpick comes out goop-free. 
7. Cool before diving in.

ENJOY!