Healthy mini pumpkin chocolate chip muffins that your kids will love - Gluten free.

I love everything pumpkin. Since the fall season is upon us, I decided to make a special pumpkin treat for my girls. I decided to make a healthy version of a pumpkin chocolate chip muffin. These muffins are moist and full of flavor. Even my husband, who has a sweet tooth, liked these muffins!

Serving: Makes about 36 mini muffins.

1) Preheat the oven to 350 F.

2) Grease two mini muffin pans.

3) Take the old fashioned oats and blend them in a food processor until they resemble a flour like texture.

4) Add the baking powder, baking soda, salt, and cinnamon to the oat flour and mix together.

5) In a seperate bowl, add the pumpkin puree, maple syrup, vanilla extract, eggs, applesauce, and almond milk and mix with a mixer until blended. Add the oat flour mixture to the wet ingredients until just blended.

6) Fold in the chocolate chips.

7) Pour the batter into the mini muffins pans and fill until 3/4 full.

8) Bake in the oven for 10 minutes or until golden brown and a toothpick comes out clean.

9) Let muffins cool in muffin pans for about 5 minutes and then transfer to cooling rack.

10) Enjoy!

Ingredients:

2 1/2 cups old fashioned rolled oats ( use gluten free oats if you want muffins to be gluten free).

1 tsp baking poweder

1/2 tsp baking soda

1 tsp cinnamon

1/2 cup dark chocolate chips

1/2 tsp salt

1 tsp vanilla extract

1 cup pumpkin puree

2 eggs

1/4 cup almond milk

4 tbsp unsweetened apple sauce

1/2 pure maple syrup

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