Still obsessing over these vegan + gluten-free pumpkin apple muffins I shared a …
Still obsessing over these vegan + gluten-free pumpkin apple muffins I shared a few days ago! 🍂.
I’ve made two batches so far, and each time they’ve disappeared within a few days (@aveclarke I’m looking at you) 👀This time I tried them with a bit less maple syrup and a bit more apple sauce, and they still turned out amazing! ✨I go for the slightly less sweet ones when I’m looking for a breakfast or snack, and the sweeter ones (with all the chocolate chips) for a delicious dessert 😍 Paired with a chai tea and I’m in heaven ☕️.
Modified recipe (find the sweeter one a few posts back!) 👇🏼:
Preheat oven to 350 degrees F. In a small bowl, combine 2 tbsp of ground flax seed with 5 tbsp water. Set aside to gel. In a separate bowl, combine 2 cups of oat flour (can be made in a blender with rolled oats), 1/4 cup rolled oats, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tbsp cinnamon (or pumpkin pie spice) in a large bowl and whisk together. In another bowl, mix 1 cup of pumpkin puree, 1 cup unsweetened apple sauce, 1/4 cup maple syrup, 1 tsp vanilla, and the flax “egg”. Add the wet ingredients to the dry ingredients and mix until just incorporated. Mix in 1/2 cup chocolate chips (optional), then distribute evenly into about 12 muffin tins. Cook for about 20 minutes, or until a fork comes out clean when pierced. Enjoy! 💛