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Rating: 4.5 stars

18 Ratings

  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

These gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.

Carolyn Malcoun

Source: EatingWell Magazine, September/October 2018

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Directions

Tips

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

Per Serving:

82 calories; protein 1.4g; carbohydrates 12.7g; dietary fiber 0.9g; sugars 8.5g; fat 3.2g; saturated fat 0.8g; cholesterol 15.5mg; vitamin a iu 1611.4IU; vitamin c 0.4mg; folate 6mcg; calcium 25.8mg; iron 0.6mg; magnesium 11.4mg; potassium 64.3mg; sodium 66.3mg; added sugar 8g.

Exchanges:

1/2 starch, 1/2 other carb

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