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