RECIPE BY: The Lazy Vegan
“Fall is the beginning of comfort food season, in other words, bring on the carbs!” These healthy pumpkin walnut muffins will surely hit the spot.
For 12 muffins
INGREDIENTS
- chia egg, mixing 1 1/2 tbsp with 4 tbsp of water, let sit for 5-10 minutes.
- 3/4 cup of pumpkin puree
- 1/2 mashed banana
- 1/4 cup coconut oil
- 2/3 cup maple syrup
- 1/4 blue agave
- 2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 cup crushed walnuts (or meal)
- 3/4 cup quick oats
- 1 cup gluten free all purpose flour
- add water as needed
- top your muffins with walnuts before baking, to taste
INSTRUCTIONS
- Pre-heat the oven @ 350 F
- Mix your dry and wet ingredients separately
- With a whisk, pour your wet ingredients slowly into your dry ingredients, stir
- Add water to the batter as needed
- Grease your muffin pan or place your muffin cups into your muffin pan
- Pour your batter into your muffin cups, about 2/3 full
- Bake for approximately 25 min
