Having baked goods on hand is the easiest way to avoid eating crappy processed bread-y things.
Problem with most muffin recipes is that they use refined flours. Problem solved when you make your own oat flour!
Don’t worry, it’s easy. Just add dry oats to a blender or food processor and whiz them up until a flour forms.
Add yummy spices, sweet canned pumpkin, and some maple syrup and you’ve got a stellar muffin!
Skip the flax egg if you want to use a real egg, and add chocolate chips for more fun.
Enjoy these moist and flavorful muffins for breakfast, snacks, and treats. Hide an extra one away for you, they go fast!
- 2 tbsps Ground Flax Seed
- ⅓ cup Water
- ⅓ cup Unsweetened Almond Milk
- 1 tsp Apple Cider Vinegar
- 1½ cups Oat Flour
- 1 cup Almond Flour
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- 1 tsp Pumpkin Pie Spice
- ¼ tsp Sea Salt
- 1 cup Pureed Pumpkin
- ½ cup Maple Syrup
- 2 tbsps Coconut Oil (melted)
- ½ cup Walnuts (roughly chopped)
- Preheat the oven to 350ºF (177ºC) and line a muffin tin with liners.
- In a small bowl mix the ground flax seed with water and set aside. In another small bowl add the almond milk and apple cider vinegar and set aside.
- In a medium-sized bowl add the oat flour, almond flour, baking soda, baking powder, pumpkin pie spice and sea salt. Whisk to combine. In a separate large bowl add the pureed pumpkin, maple syrup, coconut oil, almond milk mixture and flax mixture. Whisk until combined.
- Add the dry ingredients to the wet and stir to combine. Fold in the chopped walnuts. Fill each muffin liner about ¾ full and place in the oven to bake for 30 minutes.
- Remove from oven and let cool before serving or storing. Enjoy!
Chocolate Lover Use chocolate chips instead of (or in addition to!) walnuts.
Foods that Heal The omega-3 fatty acids in flax help reduce gut inflammation and protect the lining of the digestive tract.