Pumpkin Oat Muffins
Muffins so nutritious you’ll want to eat them for breakfast, snack, and dessert. These are perfect for the mornings you need a quick, on-the-go breakfast.
3 C rolled oats (use certified gluten free oats if needed)
1 C pureed pumpkin or squash (either from a can or fresh: peeled, baked then pureed)
1/2 C plant-based milk (I used cashew)
1/4 C water
3 medjool dates, pitted, roughly chopped
2 tsp cinnamon
1.5 tsp pumpkin pie spice (optional)
1 banana, peeled & sliced
1 tsp baking soda
1 tsp baking powder
1/4 tsp vanilla extract
pinch salt (optional)
1/2 C chopped almonds
1/2 C chopped walnuts
Optional add-ins: you can use any nuts or seeds for this recipe. Adding dried fruit or chopped dates will provide a really tasty yet subtle sweetness.
Preheat oven to 350 degrees F.
In a high-speed blender, blend all of the oatmeal into a fine powder, or flour.
Transfer flour to a large mixing bowl. Add cinnamon, baking powder, baking soda, pumpkin pie spice, and salt. Mix until well combined. Set aside.
In the blender, blend the pumpkin puree, plant milk, water, banana, vanilla, and pitted medjool dates until smooth.
Fold liquid ingredients into the dry ingredients. Add in nuts,
Transfer batter to a muffin tin and bake for 25-30 minutes or until cooked thoroughly. The tops should be come a bit crispy.
Let cool completely before serving.