Serves: 10 muffins
INGREDIENTS: ~ 1/3 cup melted coconut oil ~ 3/4 cup honey (or maple syrup) ~ 2 eggs (or flax eggs*) ~ 1 cup pumpkin purée ~ 1/4 cup coconut milk (or any other milk of choice) ~ 1 tsp baking soda ~ 1 tsp vanilla extract ~ 1 tsp cinnamon ~ 1 tsp ground ginger ~ 1/2 tsp nutmeg ~ 1/2 tsp cloves (or all spice) _ 1 3/4 cup wholewheat flour ~ 1/3 cup oats ~ 50 gr roughly chopped dark chocolate or chocolate chips (or any other add from nuts to dried fruit...up to you!) For the top sprinkle: ~ cinnamon ~ oats INSTRUCTIONS: Preheat oven to 160 degrees Celsius and if necessary grease muffin tins (with oil, butter, non-stick cooking spray...whatever works). I suggest using silicone tins to avoid any sort of sticky situation later :P In a large bowl, whisk the oil and the honey until they combine then add in the eggs and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, and all the spices. After they are all well blended add the flour, the oats and the chocolate and mix with a large spoon until well combined. Divide the batter between the ten muffin tins keeping in mind that it's okay to fill them a little higher than you normally would for other muffins. Sprinkle the top with some oats and finish off with some cinnamon and bake in the oven for 23-26 minutes or until they pass the toothpick test (= toothpick comes out dry when inserted in the muffin center). Let the muffins cool before removing from the tin as they are very soft and delicate when they are still super warm! I know- the wait, especially once you get a whiff of the wonderful smell, is unbearable, but worth it! |