- 1 1/2 cups rolled oats
- 1 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup applesauce
- 1 cup pumpkin puree
- 3/4 cup almond milk
- 4 eggs, slightly beaten
- 1/4 cup coconut oil
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
- Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
- Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.
04/24/2018
recipepes.com
Laura's Gluten- and Dairy-Free Pumpkin Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
