Pumpkin Oat Muffins

Pumpkin Oat Muffins  🧡 These healthy pumpkin muffins might just be my all-time favorite. They are gluten-free and naturally sweetened — light, fluffy, and every bit as delicious as your favorite coffee shop treat, but without the refined sugar.  Pumpkin is incredibly healthy — it can boost your immune system, protect your eyesight, support heart and skin health, and even help lower your risk of cancer.  This recipe makes 12 hearty muffins, perfect for a cozy morning or breakfast on the go! 

Pumpkin Oat Muffins 

Ingredients: 

1/4 cup coconut oil 

2 ripe mashed bananas

5 Medjool dates, chopped 

1/3 cup unsweetened raisins 

2 eggs

1 cup pumpkin puree 

1/4 cup almond milk

2 teaspoons pumpkin spice 

1/2 teaspoon baking soda 

1/2 teaspoon baking powder 

1 teaspoon vanilla extract 

1/4 teaspoon sea salt 

1 & 3/4 cups oat flour 

1/3 cup rolled oats 

Optional: extra oats, raw walnuts or pecans 

 

Directions: 

1.     Preheat oven to 325 degrees. Line a muffin tin with 12 muffin cups.  Set aside. 

2.     Mix dry ingredients:  oat flour, oats, baking powder, baking soda, and pumpkin pie spice.  

3.     In another bowl, mix wet ingredients: pumpkin puree, almond milk, and vanilla extract.  

4.     Crack the eggs in a small bowl and beat them for about a minute before adding them to the wet ingredients. Combine dry and wet ingredients.

5.     Spoon the batter into prepared muffin liners, filling each about ¾ full.  Sprinkle the tops of muffins with extra rolled oats, raw walnuts or pecans. 

6.     Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.   Remove from oven and cool before transferring to a wire rack to cool completely.