Good morning! We have a recipe for you for the perfect breakfast muffin to sop with a cup of tea or coffee, or grab on the go. Enjoy!
Vegan, Gluten-Free Oatmeal Pumpkin Muffins
3/4 cup cooked pumpkin puree
1/2 cup muscovado sugar, coconut sugar, or raw cane sugar (can sub honey)
1/2 cup almond milk
3 tbsp coconut oil
2 tbsp flax seed meal (or ground flax seeds)
1 1⁄4 gluten free flour of choice (or flour blend)
1 1⁄4 cup gluten free rolled oats (old fashioned)
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon, 1tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves
optional: dark chocolate, chopped
Topping: Elemental Superfood Crumble
Preheat oven to 350 degrees (F) and line muffin tin. Combine pumpkin purée, sugar, maple syrup, coconut oil and almond milk and whisk well. Add flax seed meal and let sit for 5 min. In a separate bowl, combine oats, flour, baking soda, salt and spices. Stir in dark chocolate if desired. Divide batter into muffin tins. Top with Elemental Superfood Crumble and bake for 30 – 35 minutes or until toothpick comes out clean.