Ingredients Serves 4
- 2.5 cups chopped pumpkin
- 1 tbsp flax flour
- 1 cup soy milk
- 4 tbsp agave syrup (sugar or honney)
- 2 tbsp vegetable oil
- 1 tbsp vanilla extract (optional)
- 1.5 cup all-purpose flour
- 1 tsp baking powder
- a pinch of salt
- 1 tsp cinnamon
- 3 tbsp oatmeal
- 2 apples
The first thing you need to do is to prepare a flax egg. It's simple. Just whisk together 1 tablespoon of flax flour and 3 tablespoons of water, set aside for 10-15 minutes to thicken up.
For this recipe you will need one cup of pumpkin puree. You can use canned pumpkin puree which is available in the food stores or make it by yourself. To make your own pupkin puree, peel the pumpkin and scoop out the seeds. Cut the flesh into cubes.
Place 2.5 cups of chopped pumpkin into a pan, cover with water and bring to a boil. Cook for about 15 minutes, until the pumpkin is very soft. Drain.
Place the pumpkin into a blender jar and process until smooth and creamy.
In a large bowl combine flax egg mixture, 1 cup of pumpkin puree, 1 cup of soy milk (or use any non-dairy milk of your choice), 4 tablespoons of agave syrup (substitute with mapple syrup, brown sugar or honney), 2 tablespoons of oil and 1 teaspoon of vanilla extract (optional). Whisk together.
Sift 1.5 cup of all-purpose flour over the wet mixture. Add 1 teaspoon of baking powder, 1/2 tespoon of baking soda, a pinch of salt and 1 teaspoon of cinnamon. Carefully stir together. Don’t over mix.
Peel and core 2 apples. Cut into small cubes.
Add apples and 3 tablespoons of oats into the dough and stir to combine.
Line a standard 12 muffin tin with the greased paper cases. Fill each liner almost to the top. Garnish with pumpkin seeds or oats. Place into the oven. Bake for 18-22 minutes over 375 F (190 C) degrees. Check for donennes with a toothpick. Stick a toothpick into the center of a muffin. If it comes out clean, muffins are ready. Let them cool before serving for 30 minutes.
This recipe makes 12 muffins.