Pumpkin & Oat Muffins
These muffins are wheat, refined sugar and dairy free. Here you can be creative – adding just about anything to this base recipe. They’re delicious served warm and spread with coconut oil and a drizzle of tahini. We can’t get enough of these nutritious treats for morning and afternoon tea.
![](https://chantalorganics.co.nz/app/uploads/2020/06/oat-pumpkin-muffins-2.png)
Ingredients
2 cups Chantal Organics Oat Bran
2 cups Chantal Organics Old Fashion Rolled Oats
½ cup ground linseed
2 tsp baking powder
1 Tbsp Chantal Organics Chia Seeds
1 ½ tsp cinnamon
½ tsp fresh ground nutmeg
¼ tsp cloves
¼ tsp allspice
1 tsp ginger powder
1 tsp maca powder (optional)
½ cup chopped walnuts (optional)
2 bananas, mashed
1 cup pumpkin puree (steam and mash any pumpkin)
¼ cup honey
2 free range eggs
1 ½ tsp vanilla essence
1 cup milk of choice
instructions
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Step 1.
Preheat oven to 170 C.
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Step 2.
Mix all dry ingredients together in a large bowl. Set aside.
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Step 3.
In a medium bowl, mash banana, add pumpkin or fruit and combine. Mix in eggs, vanilla and then milk.
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Step 4.
Stir wet ingredients into dry ingredients until completely mixed.
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Step 5.
Spoon into greased muffin tins.
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Step 6.
Bake for 20-25 minutes.
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Note
Pumpkin can be replaced with mashed carrot, grated courgette, pear or apple puree. If you do choose to use fruit, we recommend omitting the spices other than cinnamon.
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Note
These muffins are rather dense (and filling) and do not rise. You’ll know they’re cooked when the tops turn golden brown.
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