Ingredients
- 1 cup oat flour (GF oats ground in food processor)
- 1 ¼ cups of almond milk
- ½ cup dates, pitted
- 4 heaping tbsp pumpkin puree
- 2 tbsp ground flax
- 2 tbsp cinnamon
- ½ tsp ground cloves
- ½ tsp orange zest (optional)
- pinch of salt
- 1.5 tsp baking powder
- 1 tbsp vanilla
- handful of walnuts (optional)
Instructions
- Preheat oven at 350 degrees. In a medium bowl, mix oat flour, flax, cinnamon, cloves, orange zest, salt, and baking powder, put aside.
- In a blender, puree the dates and almond milk until smooth.
- Add the pumpkin puree and blend. Pour this wet mixture into the bowl of dry ingredients and mix until smooth.
- Add the vanilla and walnuts if using; mix. Pour into greased muffin tin (should fill about 9 of them).
- Bake for 15-20 minutes, or until slightly browned and firm to touch.
- Let cool in tin, remove carefully and enjoy!
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