9.22.2016

Pumpkin Chocolate Chip Oatmeal Cups

These are my favorite pumpkin oatmeal cups and I'm so excited to share them with you! I hope you enjoy!


Ingredients
1 large organic egg
3/4 cup organic pumpkin puree
1/2 cup + 2 tbl. Unsweet Organic Ripple Milk or Almond Milk
Sweetener Option: 1/4 cup light brown sugar, packed OR 1/4 cup coconut sugar
1/4 cup organic maple syrup

Option: 1/4 cup unsweet organic apple sauce or 1/4 cup organic coconut oil
2 tbl. organic vanilla extract
3 teaspoons organic pumpkin pie spice
1/8 tsp. salt

2 scoops Vital Protein collagen peptides
3 cups old-fashioned whole rolled oats (do not use quick-cook or instant) *you can also use gluten-free oats
2 tsp. baking powder
1/2 cup Enjoy Life dark chocolate chips 


*Optional Topping: Fourth & Heart vanilla bean ghee, Siggi's 2% low-fat pumpkin & spice yogurt or The coconut cult original non-dairy yogurt

Directions
  1. Preheat oven to 350F and spray a muffin tin with baking spray; set aside. 
  2. In a large bowl, add the first 10 ingredients and whisk to combine.
  3. Add the oats, baking powder, and stir to combine.
  4. Add the chocolate chips and stir to combine.
  5. Using a 1/4-cup measure to evenly distribute batter into each compartment. 
  6. Bake for 16-18 minutes, or until tops are set both visually and when touched lightly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. It is super important not to over bake these!  Don't overbake because muffins will be prone to drying out. Allow muffins to cool in pan for about 20 minutes before removing and placing on a rack to cool completely
**TIP FOR NURSING MAMAS: Add 2 tbl. brewers yeast, increase pumpkin pie spice to 4 teaspoons, vanilla extract to 2 tbl. + 1 tsp, and the sweetener of your choice by 1/4 cup. The brewers yeast will increase and support your current supply and the additional spices and sweetness will cover the taste of the yeast!

1 comment:

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