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45 • minutes
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18 • muffins
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Pumpkin & Oat Muffins

5/5 (2)


  • tick2 cups Chantal Organics Oat Bran
  • tick2 cups Chantal Organics Old Fashion Rolled Oats
  • tick½ cup ground linseed
  • tick2 tsp Chantal Naturals Baking Powder
  • tick1 Tbsp Chantal Organics Chia Seeds
  • tick1 ½ tsp cinnamon
  • tick½ tsp fresh ground nutmeg
  • tick¼ tsp cloves
  • tick¼ tsp allspice
  • tick1 tsp Chantal Organics Ginger Powder
  • tick1 tsp kelp powder (optional)
  • tick1 tsp maca powder (optional)
  • tick½ cup chopped walnuts (optional)
  • tick2 bananas, mashed
  • tick1 cup pumpkin puree (steam and mash any pumpkin)
  • tick¼ cup honey
  • tick2 free range eggs
  • tick1 ½ tsp vanilla essence
  • tick1 cup almond milk (we love Isola Bio)


  • Step 1.

    Preheat oven to 170 C.

  • Step 2.

    Mix all dry ingredients together in a large bowl. Set aside.

  • Step 3.

    In a medium bowl, mash banana, add pumpkin or fruit and combine. Mix in eggs, vanilla and then milk.

  • Step 4.

    Stir wet ingredients into dry ingredients until completely mixed.

  • Step 5.

    Spoon into greased muffin tins.

  • Step 6.

    Bake for 20-25 minutes.

  • 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.These muffins are rather dense (and filling) and do not rise. You’ll know they’re cooked when the tops turn golden brown.

Chantal Organics Products used

Oat Bran
Chia Seeds
Old Fashioned Rolled Oats

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