Sunday, November 20, 2011

Pumpkin Muffins

A new version of pumpkin muffins we just tried this weekend. This recipe surprised me because it doesn't have any eggs or oil in it. In fact, the ingredient list was so simple that I kept looking at it, wondering what I had forgotten. Apparently, nothing! They were moist and tasty and healthy for my family!

Pumpkin Muffins (makes 24)
2 bananas, mashed
1 (29 oz) can of pumpkin puree
1/2 cup 100% pure maple syrup
2 tsp vanilla extract
4 cups whole oat flour (I ground my oats in the Vitamix)
3 Tbl flax seed, ground (I added mine to the oats in the Vitamix)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
(optional: 1 cup chocolate chips, 1/2 cup chopped pecans)

1. Preheat oven to 375. In a large bowl, combine mashed banana, pumpkin puree, syrup, and vanilla.
2. In a small bowl, combine oat flour, soda, powder, salt, and spices. Transfer mixture to the large bowl and mix together gently until well combined. (Over mixing will cause the muffins to be tough). Fold in chocolate chips, if desired. Sprinkle with pecans, if desired.
3. Line or spray muffin tins. Fill 2/3 full (these hold their shape well.) Bake for 20 minutes. Let cook 5 minutes before removing from pans.

*Recipe derived from Julieanna Hever’s Blueberry Oat Breakfast Muffins in Forks Over Knives: The Plant-Based Way to Health, edited by Gene Stone


Anne said...

Yum! I'd love to make these...the only ingredient Wade can't have is oats...what would you substitute? ps. planning to email you back soon!

calli said...

Can he eat brown rice flour or spelt flour? I was surprised that such healthy muffins tasted so great. I'd love to hear what works for Wade.