Making Thyme for Health · by Sarah Rotavera★ 5.0 (7)
Double Chocolate Pumpkin Blender Muffins
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 13%
CARBS 39G64% OF CAL
6G FIBER18G SUGAR14G OTHER
FAT 9G34% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich chocolate muffins made in a blender with pumpkin and whole grain oats. Vegan and gluten-free, they're satisfying for breakfast or as a snack.
dessertamericanbaked good🥧 baking dish🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 cup pumpkin puree
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup creamy peanut butter (see notes in body of blog post for subs)
- 2 cups rolled oats (certified GF for allergies)
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup dairy-free chocolate chips
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 13%
CARBS 39G64% OF CAL
6G FIBER18G SUGAR14G OTHER
FAT 9G34% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 240mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 267mg
- Calcium
- 81mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 240MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.