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Sarah's Chocolate Pumpkin Oat Muffins

Makes 12 muffins ~ Gluten Free

By Sarah Gilks


1 cup unsweetened applesauce

½ cup organic coconut sugar

2 egg whites (or 1 egg)

1 cup pure PUMPKIN (not pumpkin pie filling)

1 tsp baking soda

2 tbsps hot water

½ tsp baking powder

½ tsp salt

1 ½ cups old fashioned oats, ground into flour

1/2 cup unsweetened cocoa powder

2 tbsp mini dark chocolate chips (optional)


  • Preheat oven to 375 degrees. 

  • Mix applesauce and coconut sugar together

  • Blend in egg whites (or 1 egg) and pumpkin

  • Dissolve baking soda in hot water and add

  • Combine dry ingredients and stir into other mixture

  • Add chocolate chips


Bake for 20 mins or until toothpick comes out clean.  These are perfect for Fall ~ for kids' lunches and for having with a tea for a morning snack!


Nutritional Facts (per muffin):

Cals: 117; Carbs: 28 g; Fat: 1 g; Protein: 2g; Sugar: 10 g


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