Oven preheated to 400 degrees Hands-on time = 15 minutes, Cooking time = 30-35 minutes Combine 2 cups oats (quick cooking) 1/2 cup flour (whole wheat, brown rice, quinoa or/and coconut flours) 1 Tablespoon and 1 teaspoon of baking powder 1 tsp baking soda ½ tsp salt 3 Tbsp cinnamon 1 Tbsp dried ginger 1 Tsp nutmeg ½ tsp cloves Combine 2 eggs or equivalent in egg whites 1 Tbsp vanilla ¼ cup olive oil ½ cup Greek yogurt ½ cup molasses ½ cup agave nectar or maple syrup 1 large can of pumpkin puree (29 oz) 1. Mix wet into dry ingredients. Let the mix sit for at least 5 minutes so oats can soak up moisture - this will produce a nice texture and a good crown to the muffins. 2. Fold in 2 ½ cups chopped walnuts or pecans (optional). 3. Spray muffin tins with oil, or butter them and spoon in batter. Makes 18-24 muffins with nuts, 15-18 without. 4. Bake 30-35 minutes until brown on top. 5. Let them cool in the pans 5 minutes, then remove from pans. |
0 Comments
Leave a Reply. |
Categories
All
AuthorWendy McGannon, Ed.D. |