About the Recipe
Perfect pumpkin oat muffins! Filled with nutrition, yum and best of all, GF and vegan!
You can find this recipe on Cookies and Kate's website. I use a variation of her recipe and opt for vegan by using egg substitute and non-dairy milk. If you try this, please share your feedback!
⅓ cup melted coconut oil (Cookies and Kate also suggests extra-virgin olive oil)
½ cup maple syrup
2 egg substitutes (flax egg works perfectly)
1 cup pumpkin purée
¼ cup non-dairy milk of choice
2 teaspoons pumpkin spice blend
1 tsp baking soda
1 tsp vanilla extract
½ tsp fine salt
1 ¾ cups whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
Optional: a handful of dairy-free chocolate chips
Optional: 2 tsp coconut sugar for sprinkling on top
Optional: 2 tbsp sliced or shredded almonds
Follow the recipe instructions on Cookies and Kate's website. Really straight forward. My take on these muffins is vegan (using egg substitute and non-dairy milk). I also add some chocolate chips to make my little guy happy!
With my variation, I fold the chocolate chips into the batter towards the end before transferring to tray. I also sprinkle with oats, shredded almonds and coconut sugar before placing in oven.