Plant based, Vegan, oil free recipe from Forks Over Knives

These are perfect for those pumpkin fans. I make these more than just fall time but at least a few times during the fall. Muffins are a great grab and go, fast food and these have lots of nutritious ingredients so you can feel good about eating them any time of the day. They freeze well.

• Makes 12 muffins

Ingredients

1 medium banana mashed or 1 cup of apple or pear sauce

1 15 ounce can pumpkin puree

1/4 cup pure maple syrup

1 teaspoon vanilla extract

2 cups whole oat flour ( I blended oats into flour) I have also used whole wheat flour but i found 1 1/2 cups of whole wheat flour worked perfectly

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup grain sweetened dairy free chocolate chips

Instructions

Preheat oven to 375

Combine banana, pumpkin, syrup and vanilla

In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.

Combine wet and dry ingredients gently together just until well combined. Do not overmix.

Fold in chocolate chips

Scoop batter into muffin pan and bake for 20 minutes or until lightly browned.