It's oatmeal. It's a muffin. It's both! Adapted from something I found on the internet but have no clue where I got it because it was several weeks ago. Thank you unknown person for the inspiration.
Makes 12 muffins.
Ingredients:
2 Tbs melted coconut oil (you can use butter or whatever else you want)
1 cup pumpkin puree
1/4 cup date sugar
2 cups non-dairy milk (I used homemade brazil nut milk but feel free to use unsweetened almond)
2 eggs, slightly beaten
3 cups gluten free rolled oats (...use regular if you are not me)
1 1/2 tsp baking powder
Pinch of sea salt
1 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cloves
1/4 tsp Nutmeg
1/2 cup dried cranberries (or raisins if you want)
1/2 cup chopped pecans or walnuts
Directions
Preheat oven to 350F. Grease (I use coconut oil) muffin tin or, better yet, use one of those silicone ones that nothing sticks to. In a large bowl combine all liquid ingredients and set aside. In another bowl combine all dry ingredients along with the raisins and nuts. Mix dry and wet ingredients together and gently fold until thoroughly combined. Divide evenly into the greased muffin tin and bake for approximately 30-35 minutes until golden brown and springy.
Allow to cool before attempting to remove from the muffin tins or they will get a little crumbly.
Enjoy!
--Shelly
P.S. For all of you that might be wondering.... WHAT? She used EGGS??!!! What the H? Yep, I use eggs sometimes. It will be okay.
Makes 12 muffins.
Ingredients:
2 Tbs melted coconut oil (you can use butter or whatever else you want)
1 cup pumpkin puree
1/4 cup date sugar
2 cups non-dairy milk (I used homemade brazil nut milk but feel free to use unsweetened almond)
2 eggs, slightly beaten
3 cups gluten free rolled oats (...use regular if you are not me)
1 1/2 tsp baking powder
Pinch of sea salt
1 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cloves
1/4 tsp Nutmeg
1/2 cup dried cranberries (or raisins if you want)
1/2 cup chopped pecans or walnuts
Directions
Preheat oven to 350F. Grease (I use coconut oil) muffin tin or, better yet, use one of those silicone ones that nothing sticks to. In a large bowl combine all liquid ingredients and set aside. In another bowl combine all dry ingredients along with the raisins and nuts. Mix dry and wet ingredients together and gently fold until thoroughly combined. Divide evenly into the greased muffin tin and bake for approximately 30-35 minutes until golden brown and springy.
Allow to cool before attempting to remove from the muffin tins or they will get a little crumbly.
Enjoy!
--Shelly
P.S. For all of you that might be wondering.... WHAT? She used EGGS??!!! What the H? Yep, I use eggs sometimes. It will be okay.
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