Pumpkin oatmeal mini muffins

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.

Recipe:

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!

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Baked oatmeal apple mini muffins

Trust me, you will not be able to get enough of these muffins!

Recipe:

1 cup oat flout

1/2 cup of oats

1/2 tsp baking powder

1/4 tsp baking soda

Pinch of salt

1 tbsp cinnamon

2 ripe bananas mashed

2 tbsp melted coconut oil

3/4 cup unsweetened almond milk

1/4 cup pure maple syrup

1 flax egg

1 small apple dices

Preheat oven to 350 degrees. Combine all dry ingredients in large bowl. Add in liquid ingredients and whisk together. Pour into muffin tray. Add apples to top of better. Bake for 20 minutes.

 

*Recipe and photo courtesy of Tone It Up Nutrition 31 Day Plan*