These quick muffins are a hit with everyone at our house!! The 5 year old eats them…the baby eats them…the daddy eats them…and you KNOW I am not about to miss out on the opportunity to eat my three favourite things combined (pumpkin, dark chocolate and oats!)
We make muffins almost weekly around here. They’re just so handy!! Need a snack? BAM! Need a lunch box item? BAM! Breakfast on the go? BAM! The ONLY challenge with these little guys is not eating every single one when they come out of the oven.
I hope you and your family enjoy them as much as we do!
- 1 1/4 cup Almond Milk (you can sub in any milk you prefer)
- 1 large egg (can sub in a flax or chia egg to make them vegan)
- 1/2 cup liquid honey
- 3/4 cup pure pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 2 1/2 cups large or quick oats (I use Rogers Porridge Oats & Ancient Grains)
- 1/2 cup chocolate chips, optional
Preheat oven to 350 degrees F and arrange 15 silicone muffin cups on a baking sheet.
In a large bowl, whisk together milk, egg, honey, pumpkin, cinnamon, nutmeg and vanilla until combined.
Stir in oats and chocolate chips if using.
Divide between muffin cups and bake for 30 minutes or until set and light golden brown on top. Remove and serve, or cool completely before storing in the refrigerator for up to 5 days or the freezer for up to 3 months.