This recipe is a variation on a childhood classic, a muffin you can feel comfortable serving for breakfast and dessert. It is nutrient-dense and free of gluten, dairy, and refined sugars.
2 cups oat flour
2/3 cup GF baking flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp sea salt
1 cup maple syrup
1 1/2 cups pumpkin, preferably fresh (or canned)
1/2 cup almond milk
2 tbsp olive oil
Preheat oven to 350 degrees. Line muffin tins.
Combine dry ingredients. Using a mixer, mix in wet ingredients.
Bake for 30 minutes, or until golden.
Remove and let cool for 15 minutes before serving.
Makes 12 muffins.