First of all: I am not gluten intolerant nor do I have celiac disease nor do I freely choose to eat a full-time gluten free diet. But I must say even though I am a bread loving woman the gluten free options that are out there are delicious. And I have now and again chosen a gluten free cookie over the regular cookies at some bakeries (shhhh don’t let the regular cookies know!).
It doesn’t hurt to cut out the flour portion of your baking either from time to time, it will probably save you a waist size. But another reason I opt for gluten free muffins is because as a breast feeding mother oatmeal (the key ingredient to these muffins) is one of the best foods to increase your milk supply.
So whipping these babies up helps feed me and it really helps to feed my baby.
- 1 egg
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 1/3 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 2 teaspoons baking powder
- 3/4 cup semi-sweet chocolate chips
- Preheat oven to 350 F.
- In a large bowl, add first 9 ingredients and whisk to combine.
- Add the oats, baking powder, and stir to combine.
- Fold in chocolate chips.
- Evenly distribute the batter into a 12 cup muffin tin.
- Bake muffins for 23-25 minutes, over baking will make muffins dry out due to oatmeal.
- Let muffins cool in tin for 10 minutes before removing muffins. And enjoy!
- Doubling the recipe and making two dozen muffins is a great way to keep up your muffin supplies. Then freezing half your batch once baked, they will keep for up to 6 months when frozen.
- Those who are affected by Celiac's Disease should eat oats with caution.