Description
These moist and delicious Vegan Pumpkin Oatmeal Muffins are 100% whole grain and kid-approved. They make a great healthy breakfast or grab-and-go snack!
Ingredients
Scale
- 1 tbsp ground flaxseed + 3 tbsp water
- 1½ cups whole wheat pastry flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 2/3 cup coconut sugar
- 1-10oz package Pacific Foods Unsweetened Organic Steel Cut Oatmeal (or 1 cup leftover cooked oatmeal)
- ½ cup pumpkin puree
- 3 tbsp coconut oil, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/4 cup semi-sweet chocolate chips, plus more for topping (optional)
Instructions
- Preheat oven to 350F. Spray a muffin tin with cooking spray and set aside.
- Place flax and water in a small bowl. Stir and set aside to "gel."
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a medium bowl, combine coconut sugar, cooked oatmeal, pumpkin, coconut oil, almond milk, vanilla, and flax mixture. Stir wet into dry just until combined, being careful not to overmix.
- Fold in chocolate chips.
- Spoon batter evenly into muffin tin.
- Bake for 28-30 minutes or until a toothpick comes out clean. Cool for 15 minutes in tin and then carefully transfer muffins to a cooling rack to cool completely.
Nutrition
- Serving Size: 1 muffin
- Calories: 167
- Sugar: 12g
- Sodium: 209mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0mg
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg