These gluten‑free chocolate muffins are naturally high in fiber and lower in sugar, giving you a rich, chocolatey muffin that feels satisfying without being overly sweet. Perfect for breakfast, snacks, or meal prep.
Preheat oven to 350 degrees. Grease and line muffin tin.
In a large bowl, whisk together pumpkin puree, eggs, oil, and sugar or syrup.
In another bowl, mix flours, oats, cocoa powder, flax seed, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add dry ingredients to wet ingredients.
Fold in chocolate chips (optional).
Divide batter evenly into muffin cups.
Bake 18-23 minutes or until a toothpick can be inserted and come out clean.
Let cool for 5-10 minutes to set.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Nutrition facts use sugar-free maple syrup. Using regular sugar syrup increases: Calories 150, Carbs 17g, Sugar to 6g. All other nutrition facts are the same.