Looking for a delicious fall breakfast that tastes good + is easy to make? Try these Healthy Gluten Free Pumpkin Chocolate Chip Blender Muffins! This post is sponsored by Vital Proteins. These muffins have a secret nutritional boost from their Vanilla Coconut Water Collagen Peptides.
I’m not going to lie…these are probably the best muffins we’ve ever made. And I’ve made alllllot of muffins. Carrot Ginger Oatmeal Muffins, Healthy Lemon Chia Seed Muffins, and Apple Cashew Butter Muffins are just a few of my favs that have made it to the site. Somehow… it wasn’t until this year that I decided it was time to perfect a healthy pumpkin muffin recipe.
I’ll admit it, I’m one of those people that LOVES pumpkin. Pumpkin bread, pumpkin muffins, pumpkin pie… I love it all. The only thing I don’t like is the fake tasting pumpkin syrup you get in drinks.. I like the REAL deal.
When I was in college, there was a bakery walking distance from school. (I went to Providence College for a year before transferring.) I had a TERRIBLE year there, and really missed nothing about it when leaving.. except this bakery. They had the best pumpkin muffins, bread + coffee.
I have no clue what was in them, but they would bake them fresh in the morning, and if you got there early enough they would still be warm. They were giant, bakery style muffins.. that were really too big to eat on your own (even though I totally did). Super fluffy, not extremely sweet.. and just SO delicious.
Every fall since that year… I’ve thought about those muffins. I kid you not. The second the weather starts to get a little cooler, leaves start to fall, and pumpkin flavored everything pops up – I always wish I could stop by La Salle and get one of their pumpkin muffins + pumpkin coffee…
It’s a really odd thing, because I pretty much block out that entire year since I was so unhappy, but for some reason – the muffins always stick in my mind! (I guess that shows where my priorities are.. food makes me happy… What can I say?!)
These muffins taste JUST like those bakery muffins. When they came out of the oven I was so excited. They had gotten super fluffy, they weren’t overly sweet.. and they were SO.DARN.GOOD. I actually had to restrain myself when taking these photos.. because don’t you just want to reach and grab one!?
The best part about the muffins is that they are SO simple to make. They’re actually made in a BLENDER! Yep. You read that right. What could be easier than dumping a bunch of healthy things in a blender, giving it a whirl and getting the most delicious fluffy pumpkin muffins?! The ingredients are super wholesome + filling, and even have an extra boost of proteins from the Vital Proteins Vanilla Coconut Water Collagen Peptides. I talk about it all the time, but I love their collagen. It’s the perfect thing to add to a baked good, oatmeal, or even a hearty dinner. The Vanilla Coconut Peptides give this a subtle little vanilla flavor, which is so perfect for fall.
If you make one this for breakfast this fall.. it has to be these. In fact.. you should actually make 2 batches + freeze half of them. That way you can have them stocked for whenever that pumpkin craving hits (AKA basically every day in the fall!). If you’re looking for the ultimate fall recipe, pair these muffins with a cup of coffee that has our Whole 30 Pumpkin Almond Milk swirled into it. DREAMY!
Ingredients for this recipe: blender, old fashioned oats, dates, pumpkin puree, Vital Proteins Vanilla Coconut Water Collagen Peptides, baking soda, cinnamon, nutmeg, ginger, cloves, honey, mini chocolate chips, muffin tin, silicone muffin liners
Healthy Gluten Free Pumpkin Chocolate Chip Blender Muffins
Looking for a delicious fall breakfast that tastes good + is easy to make? Try these Healthy Gluten Free Pumpkin Chocolate Chip Blender Muffins!
- 2 cups old fashioned oats
- 1/2 cup pitted dates, chopped
- 1.5 cups pumpkin puree
- 2 eggs
- 1 egg white
- 1/4 cup Vital Proteins Vanilla Coconut Water Collagen Peptides
- 2 teaspoons baking soda
- 1.5 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon cloves
- ¼ cup almond milk
- ¼ cup honey
- ⅓ cup mini chocolate chips off to the side, do not blend!
Preheat oven to 350
Blend all ingredients together except for chocolate chips.
Stir in chocolate chips, pour batter into greased muffin tins
Sprinkle with extra chocolate chips on top if you'd like
Bake at 350 for 20-25 minutes
You can get the nutrition facts for this recipe here.