I have really been focusing on good breakfast options lately. These mini muffins have all the fall feels. They are vegan and can can be gluten free is you used gluten free oats! I got the recipe from the Tone It Up 31 day challenge and then modified it a little bit.
1 1/2 cups rolled oats
1 cup pumpkin puree
1/4 cup unsweetened apple sauce
2 tbsp vanilla extract
2 tbsp melted coconut oil
1/4 cup unsweetened almond milk
1/4 cup maple syrup
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
Set oven at 350 degrees. Grease muffin tray with coconut oil. Mix all ingredients into a large bowl until it forms a thick batter. Pour batter into muffin tray. I like to fill each tin about half way with batter. Bake for 20 minutes. Then let cool for 10 minutes before removing.
I don’t use cupcake liners or anything and the muffins are perfectly easy to take on the go!