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!
If you are buying granola from the store STOP now! Whether you are vegan or not store brought granola is absolutely loaded with sugar.
To avoid the high sugar intake start making your own granola. It seriously cuts the amount of sugar in half.
This granola that I am loving is 100% vegan and can be paired with unsweetened almond milk or just eaten plain.
2 1/2 cups of rolled oats
1 cup unsweetened toasted coconut flakes
1/4 cup coconut oil
1/4 cup almond butter
1/4 cup agave or maple syrup
3 Tbsp sugar
1/4 tsp salt
1/4 tsp vanilla extract
1/3 cup dairy free chocolate chips
Preheat oven to 340 degrees. In a large bowl mix oats, coconut flakes, sugar, and salt in large bowl.
In a small saucepan heat almond butter, coconut oil, agave, and vanilla extract. Mix until almond butter is melted.
Pour heated mixture over oat mixture and stir until the oats are evenly coated.
Lay wax paper on a cookie sheet and spread granola evenly. Cook for 20-25 minutes.
Remove granola from cookie sheet and mix into a bowl with chocolate chips ( I use Enjoy Life Dark Chocolate Morsels. These have the least chalky taste to me).