Ingredients
Dry Ingredients
- 2¼ cups (220 g) uncooked rolled oats, certified gluten-free if needed
- 1¼ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 3 large eggs
- ¼ cup (59.15 ml) avocado oil
- 1 cup (230 g) low-fat cottage cheese
- ¾ cup (240 g) canned pumpkin puree, preferably thicker brand like Libby
- ½ cup (77 g) coconut sugar or unpacked light brown sugar
- 2 teaspoons (8 g) vanilla bean paste
- 1 teaspoon apple cider vinegar
Add-ins
- ⅓ cup mini chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Heat the oven to 375℉ (190℃). Line 12 compartments of a standard muffin tin with paper liners or grease them with oil spray to prevent sticking.
- Make Oat Flour Mixture: Add the rolled oats, ground cinnamon, ground ginger, ground cloves, baking powder, baking soda, and salt into a blender. Blend until the oats turn into a fine flour, about 30 seconds. Pour this oat flour into a large mixing bowl and set aside.
- Blend Wet Ingredients: In the blender, combine the eggs, low-fat cottage cheese, pumpkin puree, avocado oil, coconut sugar, vanilla bean paste, and apple cider vinegar. Blend until the mixture is smooth and fully combined, ensuring a uniform texture.
- Combine Wet and Dry Ingredients: Pour the wet ingredient blend into the bowl with the oat flour. Add the mini chocolate chips. Stir gently until just combined, avoiding over-mixing to keep the muffins tender.
- Rest the Batter: Let the batter rest for at least 15 minutes. This resting period allows the oat flour to absorb moisture, improving the muffin texture and helping prevent sinking during baking.
- Fill Muffin Cups and Bake: Use a heaping ¼ cup measuring cup or scoop to divide the batter evenly among the 12 prepared muffin cups. Optionally, top each muffin with a few extra chocolate chips for added texture and appearance. Bake in the preheated oven for 16 to 18 minutes, or until the tops are lightly golden and an internal temperature of 200℉ is reached.
- Cool and Store: Allow the muffins to cool completely on a wire rack before eating or storing. Store muffins in an airtight container at room temperature for one day, then refrigerate for 4 to 5 days. For longer storage, individually wrap muffins and freeze for up to 2 months.
Notes
- Using certified gluten-free oats ensures the muffins remain gluten-free.
- Resting the batter before baking improves muffin texture by allowing oat flour to hydrate fully.
- Use thicker pumpkin puree brands (e.g., Libby) for best consistency.
- To make muffins dairy-free, substitute cottage cheese with a plant-based yogurt and use a suitable oil.
- Mini chocolate chips enhance flavor but can be omitted for a less sweet muffin.
- Measure oats and other ingredients precisely for consistent results.
- Check internal temperature with a thermometer to avoid over- or under-baking.
- Prep Time: 20 minutes
- Cook Time: 16-18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
