Preheat the oven to 350° F. Line a mini muffin tin with liners.
In a blender, pulse the oats for 30 seconds until you have a course oat flour. The flour doesn’t need to be even because we will blend until smooth in the next step.
Add in the cacao powder, pumpkin puree, oil, egg, maple syrup, cinnamon and vanilla extract into the blender and blend for 30-60 seconds or until completely smooth.
Add in the baking powder, baking soda and salt into the blender and blend on low for 20 seconds.
Add in 1/4 cup of chocolate chips and stir with a spatula.
Spoon the muffin batter into the muffin liners 3/4 of the way full. Sprinkle with reserved chocolate chips.
Bake for 10-12 minutes or until slightly brown and set.
Let cool completely and then serve.
Age: 1 year and up
Storage: store in a container on the counter for up to 5 days.
Freezer-Friendly: you can store these mini muffins in the fridge for up to a week, or you can freeze them for up to 2 months. To defrost, simply take out desired muffins and leave on the counter overnight or place in the microwave for 20-40 seconds to reheat.
Serving: 1mini muffin, Calories: 53kcal, Carbohydrates: 7.9g, Protein: 0.9g, Fat: 2.4g, Saturated Fat: 1.89g, Cholesterol: 8mg, Sodium: 81mg, Potassium: 67mg, Fiber: 0.7g, Sugar: 5.4g, Calcium: 24mg