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Saturday, May 25, 2013

Pumpkin Chocolate Chip Muffins (gluten free)

I had planned to make these banana oatmeal breakfast muffins, on Debbie Riechert's blog, one morning, but between the time I went to bed the night before and the time I was ready to bake, the ripe bananas had disappeared. That was fine since Jenny had been asking for Pumpkin chocolate chip muffins too. I just made a few changes and they were amazing.

Jenny requested them again today and when I forgot to add the chips to the batter, I decided I needed to rewrite the recipe instead of following the one I had found. Putting the chocolate chips on top just isn't the same. I also have made a significant procedural change.

 Instead of mixing everything in the food processor, I transferred the oat flour to a mixing bowl and added the remaining ingredients. Stirring just until blended.

Without the structure gluten provides, these don't rise as much as they would if made with wheat flour so they can be filled to the top. 

When I changed this recipe to pumpkin, I added some sugar since pumpkin puree isn't as sweet as banana. You might be able to add more honey instead, but that would throw off the ratio of dry to wet ingredients and I don't know how they would turn out.

Pumpkin Oat Muffins with Chocolate Chips - GF

2 1/2 cups old fashioned oats
1 cup plain Greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1 tsp vanilla
1 cup pumpkin puree
 ¼ cup sugar
½ cup chocolate chips, optional

Preheat the oven to 400 degrees. In a food processor or blender, grind the oats into flour. Pour into a mixing bowl, add the remaining ingredients and mix well. Grease 18 muffin cups. Divide batter into pans. (You can fill the cups almost to the top. These don’t rise like muffins made with wheat flour do.) Bake 16 to 18 minutes or until a toothpick inserted in the center comes out clean.

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