Laura's Gluten- and Dairy-Free Pumpkin Muffins recipe
All Recipes Bread Quick Bread Recipes Pumpkin Bread Recipes
Ingredients
- 1 ½ cups rolled oats 1 cup coconut flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon salt 1 cup applesauce 1 cup pumpkin puree ¾ cup almond milk 4 eggs, slightly beaten ¼ cup coconut oil ¼ cup agave nectar 1 teaspoon vanilla extract
Nutrition Info
- 95.5 caloriescarbohydrate: 11.4 gcholesterol: 41.3 mgfat: 4.8 gfiber: 1.6 gprotein: 2.5 gsaturatedFat: 3.1 gservingSize: -sodium: 185.1 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Laura's Gluten- and Dairy-Free Pumpkin Muffins
Directions
-
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.