Oatmeal Pumpkin Muffins

Yield: 12 Muffins


192g plain flour
128g rolled oats
1tsp baking soda
½tsp baking powder
¼tsp salt
1tsp ground cinnamon
¼tsp ground ginger
⅛tsp ground cloves
100g toasted chopped walnuts
2 eggs
125ml applesauce
80ml almond/soy/skimmed milk
210g pumpkin puree
1tsp vanilla extract

1 Line 12-cup muffin pan with silicon molds. Preheat oven to 180c.

2 Whisk to combine all dry ingredients in a big bowl, and all wet in another.

3 Pour the wet into the dry. Fold just until well combined.

4 Scoop batter into silicon molds. Bake in preheated oven for 20-25 minutes.

Serve warm. Store at room temperature for up to 3 days, or in refrigerator for up to a week, then microwave for 20-25 seconds before serving.

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