Oat, Pumpkin and Cinnamon Breakfast Muffins | FOOD MATTERS®

Ingredients

• 1 ½ cup almond meal
• 1 cup rolled oats
• 1/2 cup coconut sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 egg lightly beaten
• 1 cup cubed pumpkin, steamed until soft (you can use whichever variety is available to you in your area)
• 1/4 cup almond milk
• 1/4 cup coconut oil