Oatmeal Pumpkin Muffins
Packed with protein and fibre, flourless and gluten-free, these healthy pumpkin muffins are made with oatmeal and home-roasted pumpkin puree.
Ingredients
- 1 1/2 cup oatmeal
- 1/3 cup unsweetened almond milk
- 3 eggs beaten
- 1 cup pumpkin puree made from roasted pumpkin or canned pumpkin
- 2 1/2 tbsp brown sugar or coconut sugar
- 6 tbsp coconut oil melted
- 2 tbsp rolled oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/3 tsp salt
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven 175C/350F.
- In a large flour mix the oatmeal, baking soda, cinnamon, 2 tbsp sugar and salt.
- Add the wet ingredients - beaten eggs, almond milk, 5 tbsp melted coconut oil, pumpkin puree. Whisk to incorporate.
- Scoop the batter into the muffin tins.
- In a medium bowl mix the 1 tbsp coconut oil, 1/2 tbsp brown sugar and rolled oats to obtain a crumble.
- Top each muffin with the crumble.
- Bake for 30 minutes.
- Remove and set aside to cool before serving.