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Oat Flour Pumpkin Muffins

Print Recipe
Amazing breakfast pumpkin muffins that are vegan, gluten-free, oil-free and WFPB-compliant! They are also easy to make and delicious.
Course Breakfast, Dessert
Cuisine American
Keyword easy vegan breakfast, fall recipe, pumpkin breakfast muffins, pumpkin spice season, vegan breakfast muffin, vegan fall recipe
Prep Time 10 mins
Cook Time 20 mins
Servings 12
Calories 193.5
Author carleigh

Equipment

Ingredients

  • 1 banana mashed
  • 2 cups pureed pumpkin
  • 3 tbsp maple syrup
  • 2 cups oat flour
  • 1 tbsp baking powder
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • 1 cup organic vegan chocolate chips

Instructions

  • Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, and maple syrup.
  • In a small bowl, combine oat flour, baking powder, salt, cinnamon, and ginger. Combine the wet and dry ingredients. Fold in chocolate chips.
  • Spoon batter into lined muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.

Nutrition

Calories: 193.5kcal | Carbohydrates: 31.6g | Protein: 4.5g | Fat: 7g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.6g | Sodium: 209.3mg | Potassium: 206.3mg | Fiber: 3.8g | Sugar: 12.7g | Vitamin A: 6361.7IU | Vitamin C: 2.6mg | Calcium: 107.6mg | Iron: 2.6mg