Recipe Share: Healthy Flourless Pumpkin Muffins

Confession: When it comes to pumpkin flavor, if it isn't a pie or a spiced latte, you can usually count me out. These muffins, though... they might have just changed my mind. I set out to find a healthy alternative to "chocolate muffins" to appease my super picky kiddos, and well, 'tis the season [of all things pumpkin]! After a few failed attempts at muffins that were too sticky and muffins that looked like they came straight of of the dehydrator, these were the perfect balance of decadent and healthy.

Added bonuses: These bad boys are gluten free, lactose free, and refined-sugar free! They can even be oil free if you decide to make a quick substitution (almond butter in place of coconut oil).


1 cup pumpkin puree

1/2 cup pure maple syrup

2 eggs

1 tablespoon vanilla extract

3 tablespoons melted coconut oil*

1/4 cup unsweetened vanilla almond milk

2 and 1/4 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup dark chocolate chips

*you can substitute 4 tablespoons almond butter if you want to cut out oil!


Start by gathering all of your ingredients. I tend to get everything out to ensure I have it and then put it away as it gets used. For this recipe, I liked that we're including oats instead of flour, pure maple syrup instead of refined sugar, and coconut oil in place of vegetable oil or butter.


Depending on your blender, layer your ingredients so that the wet ingredients are nearest the blades. I made the mistake of following the original instructions, which assume you have a traditional blender. This means that I put all the dry ingredients right up against the blades of my blender, which... caused some easily avoidable issues ;) Major "duh" moment here. You're going to add everything except the chocolate chips, which you can fold in at the end.

The really great thing about this recipe is that if you just reeaaallly aren't feelin' the pumpkin, you can 100% sub mashed banana and turn these into banana muffins! You can also play around with switching out the chocolate chips for raisins, adding nuts, or replacing the coconut oil with almond butter. Who doesn't like a recipe that's SUPER forgiving?!


Fill muffin tin (either greased or lined with paper cups) and bake for approximately 22 minutes or until they reach that light, golden brown color. Let cool and enjoy!

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Thanks to Sarah over at Making Thyme for Healthy for this awesome recipe! Check out her blog for tons of delicious, healthy recipes!