Whether you think it’s too soon for fall or you can’t wait for summer to end, these muffins are moist and filling and are good for on the go or as a side to your breakfast wilted greens. You can also drizzle Forager cashew unsweetened yogurt (or another unsweetened plant-based yogurt) and berries on top for a fabulous dessert. Or dip into my chocolate pudding—yum.
INGREDIENTS:
- 1 cup spelt flour
- 1 cup almond flour
- ½ cup muesli
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 6 tablespoons date sugar
- 1 tablespoon ground flax seed
- 1¼ cup oat milk
- 1 cup pumpkin
- 1 tablespoon lemon juice
- 1½ tablespoons vanilla
INSTRUCTIONS:
- Preheat oven to 350 F.
- Mix together all dry ingredients.
- Add wet ingredients to dry ingredients and mix completely.
- Line muffin tin with parchment paper muffin cups.
- Bake in preheated 350 F oven for 20-30 minutes or until done