Make sure you continue to mix until your ingredients are perfectly blended. Unfortunately, when you make the switch to a healthier diet, you may think that all baked goods are out of the question. Almond flour adds a light fluffiness, healthy fat and longer satiety in these healthy muffins recipes. Line a muffin tray with silicone or parchment paper liners and set aside. Paleo + Gluten Free + Low Calorie. Baking powder– Gives the muffins some rise and fluffiness. Then, remove as much air as possible and seal. I’m so excited to share these muffins with you guys. Muffins made with real food ingredients, like oat flour, make for a great healthy snack, treat, or even a quick breakfast on the go. Preheat oven to 350F. Stir in the almond flour, oat flour, coconut flour, cinnamon, baking soda and sea salt until combined. 42 tbsp Almond flour. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg. They're made with almond flour, sweetened with monk fruit and completely gluten, grain and dairy free. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. ... PS some of you may remember the healthy pumpkin muffins I posted last year that were 3/4 almond flour and 1/4 oat flour. Thank you! Stir to combine. Step 2: Process dates, bananas, vinegar and coconut oil in a food processor until smooth. The majority of the recipe is almond flour, and then just about 2 tablespoons of coconut flour. With the stand mixer beating on low speed, carefully add in all of the wet ingredients, working one at a time, starting with the pure pumpkin. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Stir until just combined. Perfect for breakfast, snacking and dessert. Baking & Spices. It’s official. 245. Recipe by Kalyn's Kitchen. These Pumpkin Oatmeal Muffins are incredibly moist and flavourful. No refined flour, sugar, butter, or dairy! Freeze for at least 2 hours. Pre-heat oven to 350 degrees and spray two muffin pans with cooking spray or line with muffin tins. Whisk together the eggs, melted butter, milk, applesauce, maple syrup, apple cider vinegar and almond extract. I know I have mentioned pumpkin is a favorite in our house, well oats are another. Second, you gently fold in the dry ingredients including the whole wheat flour (all-purpose would work as well) and ground oats. How To Make Pumpkin Muffins: To make this pumpkin muffins recipe, simply: Make your oat “flour”: Add your oats to a blender or food processor and pulse until they reach a flour-like consistency. We are not gluten free, so I used whole wheat flour for the almond meal (didn’t have any) and all-purpose white for the gluten-free flour, and everything else was kept the same as the original recipe. In a mixing bowl, combine the maple, pumpkin, eggs, oil, water and almond butter; beat well. Fill each muffin liner a little over half full with the batter. Almond Flour Pumpkin Bread (Delicate, moist, warmly spiced and studded with pecans and dried cranberries!) First, let your oatmeal muffins cool completely. They came out fantastic. Made with chocolate chips and pumpkin spice, this muffin recipe is sure to be a breakfast hit! Few things are better than a warm muffin right out of the oven. Made with gluten-free rolled oats, almond flour and plenty of spice for the ultimate Autumn treat.These Pumpkin Oatmeal Muffins are incredibly moist and flavourful. Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. This is the best low carb pumpkin muffin recipe! If you love healthy muffin recipes, also try our healthy carrot muffins, our coconut almond paleo breakfast muffins, and our almond flour apple cinnamon muffins. 1/2 cup Flaxseed meal. Preheat oven to 375°F. Using only one bowl, these low-carb pumpkin muffins are sweetened naturally and can be frozen for a convenient breakfast! Instructions. Combine your dry ingredients: Add the pumpkin pie spice, salt and baking soda, and pulse until evenly combined. Combine all wet ingredients (pumpkin puree, milk, eggs, peanut butter, maple syrup, vanilla) in a medium sized bowl. Then, place muffins on a baking sheet and place the baking sheet into the freezer. Muffins galore! In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute. Healthy Swaps. Line a muffin tin with parchment liners and spray them lightly with oil. Bake for 25-28 minutes. Recommended Tools for the Best Vegan Pumpkin Muffins. Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! 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