Chocolate Chip Pumpkin Blender Muffins Recipe Is a Quick Pumpkin Fix Bread/Muffins Snacks Desserts Gluten-free Brunch Breakfast

"A pumpkin version of the oh-so-popular blender muffin," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "Basically just throw all the ingredients into your blender and bake! Easy pumpkin fix!"

To make these moist pumpkin chocolate chip muffins you will need rolled oats, almond flour, pumpkin spice, sea salt, baking powder, baking soda, pumpkin puree, eggs, unsweetened almond milk, vanilla extract, Greek yogurt, bananas, chocolate chips and honey. These gluten-free blender pumpkin muffins mix up quickly and are a delicious dessert or feel-good snack.

Check out the health benefits of pumpkin while you enjoy these blender muffins as a snack or for dessert, breakfast or brunch.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 22 to 24 minutes
Total Time: 32 to 34 minutes
Servings: 12

Ingredients

• 1 1/4 cups rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons pumpkin spice
• 1/4 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup pure pumpkin puree
• 2 large eggs, at room temperature
• 1/3 cup unsweetened almond milk
• 1 teaspoon vanilla
• 1/2 cup plain Greek yogurt
• 1/4 cup raw honey or pure maple syrup
• 2 very ripe medium bananas, sliced
• 1/2 cup dark chocolate chips

Recipe Notes

• Use any dark chocolate chips of your choice. "The higher cacao percentage, the healthier!" says Rachel.

• Store these pumpkin muffins in the refrigerator for up to five days.

Here's how to make it: 

1. Place the oats, flours, pumpkin spice, salt, baking powder and soda into a blender or food processor. Pulse until finely ground and well combined. Stop the blender and add in the pumpkin puree, eggs, milk, vanilla, yogurt and honey. Continue to blend for a few seconds, just until everything starts to combine. Scrape down the blender sides with a spatula, then add in the sliced banana. Blend a bit more, just until incorporated and smooth.
2. Fold in the chocolate chips.
3. Divide the batter evenly into 12 lined muffin cups. Bake in a preheated 350-degree F oven for 22 to 24 minutes, just until golden brown and a toothpick inserted comes out clean. Remove and cool.

Recipe and photo courtesy of Clean Food Crush®.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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