Pumpkin Muffins
Delicious, moist, fall-flavored muffins that are healthy, and packed full of nutrient dense ingredients, while skipping the gluten and refined white sugar!
Ingredients
- 1 1/2 cup Oat Flour
- 1 cup Pumpkin Puree Substitute pureed butternut, if desired
- 3/4 cup Coconut Sugar Reduce to 1/2 cup, if desired
- 1 tbsp. Ground Cinnamon
- 1/4 tsp. Ground Cloves
- 1/4 tsp. Ground Ginger Substitute all spices for 1 tbsp. pumpkin pie spice, if desired
- 1/4 cup Unsweetened Applesauce Substitute melted butter or melted coconut oil, if desired
- 1 tsp. Vanilla Extract
- 1 tsp. Baking Soda
- 1/4 tsp. Sea Salt
- 1 tbsp. Apple Cider Vin
Instructions
- If making oat flour, place 2 cups of oats into blender or food processor, and blend on high until ground.
- Add all other ingredient except Apple Cider Vinegar to blender or mixing bowl. Stir well to combine.
- Stir in Apple Cider Vinegar.
- Scoop batter into muffin pan. Makes 12 full-size or 24 mini-size muffins.