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- 1 cup pumpkin puree
- 1/4 cup pure maple syrup
- 2 eggs
- 1 tbs. vanilla extract
- 4 tbs. almond butter
- 1/4 cup unsweetened vanilla almond milk
- 2 1/4 cup gluten-free oats
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup dark chocolate chips (optional)
Preheat the oven to 350 degrees F. Grease a muffin tin or line with muffin cups.
Place all of the ingredients except the chocolate chips into a blender and blend for about 30 seconds or until smooth.
Using a spoon, mix in the chocolate chips. Pour the batter into the muffin tin, filling each about three-quarters of the way full. Bake for 20 to 25 minutes, until light golden brown.