Thursday, November 17, 2016

The Perfect Fall Breakfast Muffin

So one of my absolute favorite bloggers is Katey McFarlan with Chronicles of Frivolity. She is an adorable Fort Worth gal that blogs about high end fashion and the daily ins and outs of her life. She is expecting a baby girl in February so following her journey has been such a treat! Just a few weeks ago she shared an amazing recipe that I knew I had to try and share on my blog! Let me just say you will go crazy over these muffins. They take 30 minutes total (prep and bake) and are so easy! You could feed tons of people with them AND they are gluten free. #score
I made them on Tuesday and made enough to eat for breakfast every morning for the next week! 

Ingredients:
2 Eggs
1/2 Cup Pumpkin Puree
1/2 Cup Unsweetened Almond Milk
2 tbs. Maple Syrup (honey works too!)
1/2 tsp Vanilla Extract
1/2 tsp Pumpkin Pie Spice
1/4 tsp Salt
1.5 Cup of Oats
1/ 4 Cup Chocolate Chips 
1 tsp Baking Powder

Preheat oven to 375
Whisk everything, then add oats, chocolate chips and baking powder and stir until it's a thick batter.  
Bake for 20 minutes or until fully cooked! 




Please let me know if you try this or if you have any other gluten free breakfast options! 😊 
Thanks for reading, friends!!!

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