Mini Pumpkin Chocolate Chip Muffins (Healthy and Easy!)
These whole grain muffins have delicious pumpkin flavor and just enough chocolate chips. They're moist and a great breakfast or snack to share with the kids. (Adapted from Eating Well.)
Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.
Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
Add a heaping 1 tablespoon to each prepared muffin cup and bake for 15-17 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. Cool in the pan for 2 minutes and transfer to a wire rack to cool completely.
Serve warm, at room temp, or chilled.
Notes
Let cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
Gluten-free: Use gluten-free oats and a gluten-free flour blend.
Dairy-free: Use diary-free chocolate chips.
Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and 1/4 cup water or milk.
You can of course use dried cranberries or raisins in place of the chocolate if you prefer.