Pumpkin Pie Oat Muffins
Ingredients
Wet mix
- 1 Large ripe banana
- 2 Cups/350g Cooked diced butternut squash (you could use canned pumpkin)
- 1/2 Cup Soy milk (or other plant based milk)
- 1/4 Cup Melted coconut oil (or olive)
- 1 Tsp Apple cider vinegar
Dry mix
- 1/2 Cup Oat flour (blended oats)
- 1 Cup Wholewheat flour
- 1 Tsp Bicarb soda
- 1/2 Tsp Baking powder
- 1/2 Tsp Cinnamon
- 1/4 Tsp Ginger
- 1/4 Tsp Nutmeg (or allspice)
Option frosting (enough for 12, you can freeze it too)
- 1/2 Cup Cashews
- 3 Pitted dates
- 1/4 Cup Soy milk (or other plant based milk)
- 1.5 Tbsp Coconut oil
- 1 Tsp Vanilla extract
- Squeeze of lemon juice
Instructions
- Preheat oven to 180c
- Add all wet ingredients to a blender & blend till smooth (~15 seconds)
- Add all dry ingredients & mix together with a fork
- Add wet mix to dry mix & stir to combine (don’t over mix the batter!)
- Spray or line a muffin & evenly spread across 12 muffins.
- Cook 20-22mins
- Let the muffins cool in the tray for a few mins before removing and allow to cool before serving
- Optional: frost right before serving so you can heat them up as a nice warm brekky
Notes
Store in the fridge for 3-4 days or the freezer for 2 months
*To make the frosting soak the dates & cashews for four hours or in boiling water for 10mins. Add all ingredients to a blender and blend till smooth. Pop in the fridge to allow the coconut oil to harden the frosting up 🥰