Pumpkin Chocolate Chip Mini Muffins {Dairy and Gluten Free}

It’s officially PUMPKIN season! Yes, I’m totally that basic b*tch who just loves all things Autumn, including pumpkin spice. I’m assuming if you clicked on this recipe, you might be too 😉 Well, I have created a guilt free pumpkin chocolate chip mini muffin. It only has three main ingredients; pumpkin, banana, and chocolate chips. And they are so moist that they come off as “fudgy” (i.e. melt in your mouth). 

Whenever I make a healthy version of a baked good I like to test it out on my colleagues. I don’t share the lack of flour or sugar or dairy so that I can get an honest response. These flew off the plate in a matter of minutes. I’m pretty sure no one noticed they were diet-friendly. In fact, the responses were more along the lines of “These are the bomb”, “How did you make these?”, “Wait, these are mostly bananas, no way!”. 

The muffins take no more than 20 minutes, including the prep. So, what more can you ask for?

Pair your muffins with your PSL (Pumpkin Spice Latte) and win the morning. Keep Calm and be Basic…

…all for the love of the dish

Missy

Pumpkin Chocolate Chip Mini Muffins {Dairy and Gluten Free}

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: approx. 16 muffins

Ingredients

  • 1 medium, ripe banana
  • 1 large egg
  • ½ cup pure pumpkin puree
  • 3 tbsp raw honey
  • 1 ½ tsp pumpkin spice blend
  • 1 tbsp vanilla extract
  • 1/2 tsp baking soda
  • ½ cup mini semi-sweet chocolate chips

Instructions

  1. Preheat oven to 400 degrees. Spray a mini muffin pan with non-stick spray. Add all ingredients (except for the chocolate chips) into a food processor or blender and pulse until creamy. Stir in 1/2 the chocolate chips. Spoon the batter into the mini muffin pan until about ¾ the way full. add the remaining 1/2 of chocolate chips to the tops of the muffins. Bake for 12-15 minutes or until you can stick a toothpick in and it comes out clean.
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