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12 Servings

  • 4 cups gluten free oats
  • 4 cups pureed pumpkin
  • 1/4 cup maple syrup
  • 1 tablespoon cinnamon
  • 1/2- 1 cup dark chocolate chips or cacao nibs


  • Preheat oven to 350.
  • In a large bowl, combine oats, puree, maple syrup and cinnamon. Fold in chocolate chips until combined.
  • Scoop the mixture into a muffin tray. These won’t rise or expand much so fill muffin cups to desired amount.
  • Bake for 20 minutes until cooked through.
  • Let cool before serving and enjoy! Store in fridge for up to 5 days. Yields 12- 18 muffins.

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