An easy, tasty, healthy muffin made with whole wheat flour, oats, and sweetened with maple syrup. Perfect for school lunch/snack. The original recipe here. I made a few changes and it works for me. I have to make substitutions with all the allergies at our house. Here’s a summary:
Substitutes
- Oils – melted coconut oil, olive oil, melted butter
- Sweetener – maple syrup, honey, sugar
- Eggs – egg, flax egg, apple sauce
- Milk – cow milk, coconut milk, almond milk
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon,½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Optional addins: chocolate chips, chopped nuts, dried fruit
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray. I use muffin liners.
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Storing muffins
These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Notes
- Makes 12 regular size muffins or 24 mini muffins
- I like to make a little longer to get a browner crunch top. You could sprinkle with a raw sugar and cinnamon mixture instead, but I like to keep the sugar down
- Tastes so good with a smear of butter
- I like to keep some chunks of banana when I mash it up
eleisawifelife 