Oatmeal To-Go Pumpkin Chocolate Chip Muffins

Oatmeal To-Go Pumpkin Chocolate Chip Muffins 

Oatmeal To-Go Pumpkin Chocolate Chip Muffins (Top View)

Ingredients:

• 1 large egg
• 1/2 cup pumpkin puree ( I used E.D. Smith Pure Pumpkin Puree)

  

  E.D. Smith Pure Pumpkin Puree

• 1/2 cup  Earth's Own Cashew Milk So Fresh Unsweetened vanilla flavored (or your favourite milk)
• 1/3 cup brown sugar, packed
• 1/4 cup maple or pancake syrup ( I used Kirkland Organic Pure Canadian Maple Syrup, https://www.costco.com/Kirkland-Signature-Organic-Pure-Maple-Syrup%2C-33.8-oz..product.100333884.html)
• 1/4 cup canola or vegetable oil
• 2 Tsp vanilla extract ( I use Kirkland Signature Pure Vanilla Extract, it's a little pricey but so worth buying it because of the quality and amazing taste of pure vanilla extract) 

  

  Kirkland Signature Pure Vanilla Extract

• 2 Tsp Pumpkin Pie Spice (I have a recipe for my Homemade Pumpkin Spice)
• Pinch of salt, optional, to taste ( I used Kirkland Signature Himalayan Salt,https://www.amazon.ca/Kirkland-Signature-Himalayan-Pink-Ounce/dp/B008XMVM4U)
• 3 cups old fashion oats ( don't use quick-cook oats or instant oats, I used Quaker Steel Oats for more protein)

  

  Quaker Steel Cut Oats

• 2 Tsp Baking Powder
• 3/4 Semi-Sweet Chocolate Chips (I used Kirkland Signature Semi-Sweet Chocolate Chips, got a 2kg bag for $13.99 Canadian Dollars, which is a good deal)

  

  Kirkland Signature Semi-Sweet Chocolate Chips
  

  
  

  
  

  Directions:

1. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan in 11 of the cavities; set aside.
2. To a large bowl, add the first 9 ingredients (through optional salt), and whisk to combine.
3. Add the oats, baking powder and stir to combine
4. Add the chocolate chips and stir to combine.
5. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 11 of the cavities (don’t use all 12, muffins will be too skimpy). Each cavity should be nearly full since muffins don’t rise much.
6. Bake for about 23 minutes, or until tops are set both visually and when touched lightly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter (toothpick test is tricky because you’ll likely hit chocolate patches). Don’t overbake because muffins will be prone to drying out. Allow muffins to cool in pan for about 20 minutes before removing and placing on a rack to cool completely. Don’t rush the cooling process and attempt to remove muffins from the pan too soon because they’ll be prone to breaking. It’s much easier to remove them when cooled completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
7. Enjoy!Post picture on Instagram with #chefdethiviz so I can see your recreation of my recipe!

Nutrition Facts per serving size (based on MyFitnessPal App) (This is per serving)

Calories: 358

Carbs: 57g

Fat:12g

Protein:8g