Oat Pumpkin Muffins - Rebecca Wilson
Try Gluten Free, Vegan Oat Pumpkin Muffins | Perfect Fall Snack or School Lunchbox Treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rebeccawilson.com.
Ingredients
- 4 heaped tbsp pumpkin puree
- 3 eggs (can sub for flax eggs)
- 50g fruit sugar or maple syrup (optional)
- 90g of soft butter (can sub for melted coconut oil)
- 150g of self raising flour*
- 200g of regular porridge oats*
- 100ml milk (cows or plant based)
- 1 tsp of vanilla extract
- 2 tsp of baking powder
- 2 tsp ground cinnamon
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