Vegan Pumpkin Oatmeal Muffins
Ingredients
-
1
tbsp
ground flaxseed
-
3
tbsp
water
-
1 ½
cups
whole wheat pastry flour
-
1
tsp
baking soda
-
½
tsp
fine sea salt
-
2
tsp
cinnamon
-
½
tsp
pumpkin pie spice
-
⅔
cup
coconut sugar
-
1
10 oz package
Pacific Foods Unsweetened Organic Steel Cut Oatmeal
-
½
cup
pumpkin puree
-
3
tbsp
coconut oil, melted
-
¼
cup
almond milk
-
1
tsp
vanilla extract
-
¼
cup
semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with cooking spray.
- Combine flaxseed and water in a small bowl and let it sit until it gels.
- In a large bowl, mix together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, combine coconut sugar, cooked oatmeal, pumpkin, coconut oil, almond milk, vanilla, and the flax mixture.
- Mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Fold in chocolate chips and evenly distribute the batter into the muffin tin.
- Bake for 28-30 minutes or until a toothpick comes out clean. Allow to cool in the tin for 15 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
167
Total fat
5g
Total carbohydrates
28g
Total protein
2g
Sodium
209mg
Cholesterol
0mg
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