Pumpkin Oat Muffins
I mostly have eggs everyday for breakfast. Sometimes though, I get a bit bored or sick of it. I’m not a big cereal or hot oatmeal person, either, though, so my options for a healthy breakfast are limited. Of course I could eat pancakes, waffles, bacon, sausage, etc everyday but that doesn’t exactly bode well when you’re trying to lose weight.
Muffins I can do though and you can make them fairly “clean.” They are free from flour and refined sugar. I use coconut nectar as the main sweetener, but any sticky sweetener like honey will work great. These have great flavor, great texture. They aren’t super sweet, which I personally like. I find that coconut nectar isn’t as sweet as say honey or refined sugar. It has a bit more of a molasses hint to it.
This recipe makes roughly 18 muffins.
Hope you enjoy these!
Pumpkin Oat Muffins
Ingredients
- 2 1/2 cups oat flour can make it yourself by blending rolled or old fashioned oats
- 3/4 cup rolled or old fashioned oats plus 2-3 Tbsp extra for topping
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/4 cup pumpkin puree
- 2 large eggs
- 1/3 cup coconut nectar or honey
- 3/4 cup almond or other non dairy milk
- 1 Tbsp maple syrup
- 2 tsp vanilla
- 1/2 cup chopped pecans optional
Instructions
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Preheat oven to 350 degrees
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In a large bowl, combine the first 6 ingredients, stir to combine
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In a small bowl, combine the wet ingredients, mix
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Add the wet ingredients to the dry ingredients & mix gently until combined
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Let the batter sit for about 10-15 minutes, so the oats have a chance to soften
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Fold in nuts, if using
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Spray muffin pan with oil or use liners- I prefer no liners.
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Scoop muffin batter into muffin pan, filling about 3/4 of the way
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Sprinkle on the reserved oats
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Bake in a 350 degree oven for about 20-25 minutes
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If not using liners, let the muffins cool in the pan before removing them
