Friday, October 2, 2015

Oatmeal Pumpkin Chocolate Chip Muffins

Breakfast on the go !

The first time I made thèse, they were stop-you-from-talking incredible. Then I started to replace chocolate chips with raisins, use less cinnamon for French palates… they were good, but not amazing. So I am sticking with this recipe !


1 large egg
170gr / 1cup pumpkin purée
110gr / ½ cup soy milk (or almond or  your favorite milk)
100 gr/ 1/3cup maple syrup
45 gr/ ¼ cup vegetable oil (I use melted coconut oil)
2 coffeespoons /2 tsp vanilla extract or paste from 2 vanilla pods

2 coffeespoons/2 tsp pain d’epice spice or pumpkin pie spice
1 coffeespoon/ 1 tsp cinnamon (or to taste !)
pinch seasalt
335 gr / 3 ½ cups oats (not instant)
2 coffeespoons / 2tsp baking powder
200gr / 1 cup chocolate chips (or raisins, dried apricots etc)

Preheat oven to 175C/350F
Grease a muffin pan or use a good silicon muffin pan.
In a large bowl combine all dry ingredients.
In a tall cup combine all Wet ingredients. Emulsify with an immersion blender.
Add Wet to Dry. Mix well.
Evenly distribute into muffin tins.
Bake for 23 minutes or until tops are set  when touched lightly

Cool COMPLETELY before taking out of pan. This will be extremely difficult as they small so good... but if you do not hold back,  they will fall apart)

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