1/2 cup pumpkin puree
1/2 cup unsweetened applesauce
1 ounce unsweetened, semi-sweet, or dark chocolate
1 egg
1 egg white
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup baking stevia* or 1 cup sweetener of choice that measures like sugar
1/4 cup cocoa powder (I used Hershey’s Special Dark)
1/2 cup oats
*I use NuNaturals Stevia MoreFiber Baking Blend
- Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick cooking spray.
- Microwave chocolate in a small bowl for 30 seconds, stir, then heat for 20 second intervals until melted (stirring in between).
- Combine everything in a blender or food processor and blend until smooth.
- Divide batter evenly among 14-17 mini muffin tins, and top with chocolate chips if desired.
-
Bake for 20 minutes for the oat flour version. Let cool and enjoy!


























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