Pumpkin Oat Muffins
Pumpkin lovers, rejoice. This easy recipe is a great way to enjoy that fall pumpkin-y goodness without giving in to Starbucks or taking a trip to the bakery. Skill level: beginner. Serving size: one muffin.
- ⅓ cup coconut oil, melted
- ½ cup maple syrup or honey, local if possible
- 2 large eggs, room temperature
- 1 cup pumpkin puree
- 1 mashed ripe banana
- ½ cup coconut milk, or milk of choice
- 1 tsp. pure vanilla extract
- 1/2 tsp. cinnamon
- 1 cup self-rising flour
- ¾ cup oat flour
- ⅓ cup old-fashioned oats
Preheat oven to 325 degrees.
Mix all dry ingredients in large mixing bowl. Set aside.
Mix all wet ingredients in a large mixing bowl. Set aside.
In batches, fold the dry ingredients into the wet ingredients until just combined.
Scoop dough into a non-stick muffin pan (or line/gently butter sides of the pan).
Bake 20-25 minutes or until golden brown. Allow to cool.
Nutrition Information: Homemade muffins are an easy way to integrate seasonal foods. In addition, they can be frozen for up to three months. Nut free.
Fat: 6 g
Protein: 4 g
Carbohydrates: 27 g
Fiber: 2 g
Added Sugar: 7 g
Sodium: 105 mg