Pumpkin Oat Muffins
Try these pumpkin oat muffins packed with good things like protein and fibre. So delicious!
Ingredients
Dry ingredients:
- ¼ cup sugar
- ⅓ cup lightly packed brown sugar
- 1 cup whole wheat flour
- ¼ cup all purpose flour I used nutri-flour “tastes like white” blend
- ¼ cup oat bran or pulsed rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ cup chopped walnuts optional
Wet ingredients:
- 2 eggs
- ¼ cup coconut oil, melted
- ½ cup milk
- 1 teaspoon vanilla
- 1 cup pureed pure pumpkin
Topping:
- ¼ cup rolled oats
Instructions
- Preheat oven to 375°F. Line a muffin tin with parchment paper or ready-made liners.
- In a large bowl, mix the dry ingredients together. In a separate bowl or large measuring cup, combine the wet ingredients.
- Pour the wet mixture into the dry and stir until just combined.
- Scoop the batter into the prepared muffin tin and sprinkle top with rolled oats. Bake for 20 minutes or until golden brown.
- Makes 10 large muffins.
Notes
These muffins freeze well in an airtight container.