These yummy muffins are perfect for the fall. They are perfectly spiced, soft and moist. A super easy breakfast meal prep idea for the week.
Gluten Free and Vegan Pumpkin Muffins
Ingredients
- 2 tbsp ground flaxseeds
- 4 tbsp water
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 3/4 cup pumpkin puree
- 1 banana mashed
- 2/3 cup coconut sugar
- 1/2 tsp sea salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1/2 cup water
- 1 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1 1/4 cup almond flour
- 1/4 cup raw pepitas or pecans
Instructions
- Mix flaxseeds with 1/4 cup water and let sit in fridge for 10 minutes
- Whisk flaxseed mixture, pumpkin, mashed banana, maple syrup and olive oil in a large bowl
- Add in coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix
- Slowly add remaining water, almond flour, oats and almond meal
- Spray muffin tins with coconut oil and add batter evenly
- Bake for 40-45 min at 375
- Let cool for 10 minutes, top with pepitas or pecans & enjoy!
