Yum yum yum.
That's about all I've got to say about these guilt-free super healthy treats. Seriously, it's just like oatmeal...that's been baked...in a muffin cup.
MTF: Macro Baked Oatmeal Pumpkin Muffins
[JUNK FREE]: Flour Free, Gluten Free, Refined Sugar Free, Pumpkin Oatmeal Muffins with no leaveners added!
Makes 12 medium - large sized muffins.
- one 398ml/15oz can of pumpkin puree
- 1 cup almond milk (or water, or rice or soy milk)
- 1/4 cup pure maple syrup
- 2TBSP oil (sesame, grapeseed, avocado, olive or liquid coconut oil)
- 1/4 cup apple sauce (I used one of those little snack sized containers)
- 1.5 cups rolled oats (use GF oats here if you like)
- 1.5 cups steel cut oats, quick cooking steel cut oats, or more rolled oats (again, GF if desired)
- 1 TBSP chia seeds
- 2 TBSP ground flax seeds
- pinch of sea salt
- 1 TBSP cinnamon
- 1 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 cup sunflower seeds
- 1/2 cup other mix ins - currants, raisins, cocoa nibs, chocolate chips, more nuts or seeds
- Preheat oven to 375F.
- Mix wet ingredients together in a bowl, using a fork.
- In another bowl, mix dry ingredients, except for the sunflower seeds and mixi-ns.
- Add wet to dry, mixing with your fork.
- Add in the sunflower seeds and whatever other mix-ins you so desire. (I divided the batter up and left 1/3 with only sunflower seeds, 1/3 I added in some currants, and 1/3 I added in some chocolate chips).
- Spoon into muffin liners, or a greased muffin tin. Don't be shy - fill them right up to the top, even piling it on and rounding with a spoon.
- Bake 25-30 minutes, until firm and a toothpick comes out clean (they'll firm up more as they cool too).
- Let cool and serve!
These treats were inspired by an overflowing pantry, and my flour free spicy pumpkin ginger cookies that are seriously the easiest cookies ever :)
Have a great weekend lovely friends.
I hope you enjoy some oatmeal in muffin form.
T & I sure do :)