These muffins are delicate, soft, sweet and addicting. Recently, I brought a batch to a bootcamp I hosted, and it’s safe to say that I went home empty handed! Three to four would be considered a serving, and are perfect as a light breakfast paired with fruit or as a snack at any time of the day!
- 1 cup GF rolled oats
- 1/2 cup GF oat flour
- 1 cup organic pure pumpkin puree
- 1 tbsp. pure vanilla extract
- 2 tbsp. extra virgin coconut oil
- 1/4 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
STEP 1: Preheat the oven to 350F. In a small pot on the stove, combine the pumpkin puree and the coconut oil. Heat on medium until coconut oil has melted and is well combined. Remove from heat.
STEP 2: Transfer to a bowl, and add the remaining wet ingredients. Stir well to combine. Add in the baking powder, baking soda, and cinnamon. Mix in the oats and flour until well combined.
STEP 3: Using a paper towel, grease a mini-muffin pan with coconut oil. Spoon the mixture into the pan, filling 3/4 full. Bake for 15 minutes at 350F, or until the bottom edges are golden brown. Cool for 10 minutes in the pan, and then an additional 30 minutes on a rack before eating.
Note: These will last up to a week in an air-tight container in the fridge. You can also make your own oat flour by processing oats in a food processor or blender.