chocolate bannana pumpkin muffins, watch out they taste GOOD!

So, in my fork over knives quest to find something that at least resembled a cupcake or muffin and tasted good is not an easy task. I only use oats for flour, no oil, no refined sugar and more recently no eggs. I know some of you think this sounds ridiculous but, I am intolerant to wheat, dairy, shrimp(gross anyway, who cares) and eggs. I would get all sad here but, its really the best thing to ever happen to me. Not only did i finally learn how to cook but, I also learned how to get really creative. Really quickly, here are the "rules" to fork over knives. Organic, no meat, no fish, no oil, no refined sugars, no eggs, no dairy and  completely plant based. No, I'm not crazy but since I'm allergic to most of it i was halfway there! I recommend however that you at least watch the documentary. It is quite moving and the doctors involved grew up on dairy farms and actually did REAL research. It could potentially save your life and give you good reason to be motivated to do so. I'm rambling and i know you want a cupcake so here we go......

You will need:
1 15 oz can of organic pumpkin puree (or sweet potato would be awesome too!)
1 medium mashed banana
1/4 pure maple syrup, or agave, or organic cane sugar. (Simple syrup made from organic sugar would work here too)
1 teaspoon pure organic vanilla
2 cups of oat flour. (I use Bob's red mill gluten free oats. Not quick oats, rolled oats. You will need to food process them into a fine flour.)
1/2 teaspoon Himalayan pink salt
1/2 teaspoon of baking powder (aluminum free)
1/2 teaspoon of baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon of ground ginger
One cup organic no dairy chocolate chips. (I use ENJOY LIFE BRAND. They are REAL chocolate without soy lechiten and without milk and any other crap that doesn't need to be there)


Directions:

Preheat the oven to 375 degrees. In a bowl, mash the banana and add the pumpkin, maple syrup, and the vanilla extract. Mix to combine. In another bowl mix all of your dried ingredients except chocolate chips. Again, if using rolled oats, make sure to food process them to a flour. Usually takes a couple minutes. Lightly combine all ingredients folding and incorporating gently to make sure the final product is not too tough. At last, fold in chocolate chips and spoon mixture into cupcake liners or silicone baking cups. Baking time is around twenty minutes although, i left mine for twenty five minutes. I could have gone slightly longer as you want to see the tops slightly browning. Let cool for five minutes and store any leftovers, if there are any, in an airtight container.  <3!!