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Gluten Free Pumpkin Spice Oat Bran Muffins

A delicious fall dessert that's naturally gluten and dairy free and best served on a cold, gloomy day!
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Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Course: Dessert
Keyword: dairy free baking, gluten free, gluten free baking, gluten free dessert, gluten free muffins, oat bran, pumpkin spice
Servings: 12 muffins

Equipment

  • Oven
  • Muffin pan
  • Muffin liners (optional)
  • Whisk

Ingredients

Dry Ingredients

  • 1.5 cups Oat bran
  • 1 cup Coconut flour (sub GF flour or regular flour)
  • 1/2 cup Cane sugar (sub brown sugar or coconut sugar)
  • 2 tsp Baking powder
  • 1-2 tsp Pumpkin pie spice
  • 1 pinch Salt
  • 1 cup Chocolate chips (measure with your heart)

Wet Ingredients

  • 1 can Canned pumpkin
  • 2 Eggs
  • 0.5 cups Almond milk (sub milk of choice)

Instructions

  • Preheat your oven to 400°F (204°C).
  • Place all of the dry ingredients, except for the chocolate chips, in a large bowl and mix until well combined.
  • Crack the eggs into a separate bowl and whisk them well.
  • Mix the rest of the wet ingredients in until well combined.
  • Pour the wet mixture into the dry mixture and mix until everything is fully incorporated.
  • Fold in the chocolate chips.
  • Line a muffin tin with muffin liners and evenly distributed the mixture amongst about 12 cups.
  • Bake for 20 mins and prick with a toothpick afterward to make sure they are fully cooked through.
  • Let cool and serve with a frothy latte.