Ingredients

The following ingredients have 10 Servings
  • 1 ½ cups oat bran
  • ½ cup all-purpose flour
  • ½ cup coconut sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon sea salt
  • ¼ teaspoon ground nutmeg
  • 2 flax eggs
  • 1 cup canned pumpkin or homemade pumpkin puree
  • ½ cup unsweetened almond milk
  • 2 Tablespoons melted coconut oil or avocado oil
  • 1 teaspoon vanilla extract
  • ½ cup raisins or dried cranberries + more for topping
  • pepitas (optional)

Instruction

  • Make flaxseed eggs by whisking together ground flaxseed and water. Set aside.
  • In a medium bowl combine oat bran, flour, coconut sugar, baking powder, pumpkin pie spice, sea salt and nutmeg.
  • In another bowl, mix together the wet ingredients: flaxseed egg, pumpkin, almond milk, oil and vanilla until well blended.
  • Stir wet ingredients into dry ingredients just until moistened. Gently stir in raisins.
  • Line a muffin tin with paper or silicone liners and fill 10 cups with muffin batter. Top each with a few raisins and pepits, if using.
  • Bake at 400° for 20 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 5 minutes before moving muffins from the pan to a wire rack to cool completely.
  • Enjoy warm. For storage, let muffins cool completely and place in a sealed airtight storage container. Muffins will last at room temperature for 1-2 days, 4-5 days in the fridge and 1-3 months in the freezer.