Pumpkin Oat Muffins (Dairy-Free, Gluten-Free, Sugar-Free)
Ingredients
Ingredients for Muffins:
- 1 (15 oz.) can pumpkin
- 2 large eggs
- ⅔ cup canola oil or coconut oil
- ½ cup maple syrup or honey
- ½ cup unsweetened vanilla almond milk, I used Blue Diamond Vanilla Almond Coconut Milk
- 3 cups old fashioned rolled oats (use gluten-free oats for gluten-free)
- ⅔ cup raisins
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup walnuts, chopped (optional)
Ingredients for Topping:
- ¼ cup rolled oats
Instructions
- Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray.
- Using a standing mixing or a large bowl and hand mixer, add all of the ingredients. Mix until well blended. Add walnuts, if desired. Mix well.
- Scoop about ½ cup full into muffin pan. Fill each to the top. Sprinkle top of each with 1 teaspoon rolled oats. Bake about 35-40 minutes until a toothpick inserted comes out clean.
Nutrition
Serving: 1muffinCalories: 271kcalCarbohydrates: 33gProtein: 5gFat: 15gSaturated Fat: 1gCholesterol: 31mgSodium: 174mgFiber: 4gSugar: 14gBlue Smart Points: 9Green Smart Points: 8