These muffins are kid friendly and make a great healthy and convenient on-the-go breakfast or after school snack. They also freeze well so you can stock up for the busy school days ahead.
YIELD: 12 muffins
- 1 cup of all purpose gluten free baking mix (I used Bob’s Red Mill All Purpose Baking Mix)
- 1/2 cup of almond flour or meal (alternatively, you can use more baking mix)
- 1/3 cup of old fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup pumpkin puree
- 1/2 cup milk, or non-dairy milk such as almond milk
- 1/2 cup packed brown sugar
- 2 tablespoons melted coconut oil, or other neutral flavored oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 large Granny Smith apple, peeled cored and finely diced or shredded
- 1/2 cup old fashioned oats
- 2 tablespoons melted coconut oil
- 1 tablespoon pure maple syrup or honey
- 1/4 teaspoon of cinnamon
- Toppings of your choice such as chopped nuts or mini chocolate chips
- Preheat the oven to 375 degrees fahrenheit, grease a muffin tin or line with muffins cups and set aside.
- Mix the topping; combine the oats, oil, maple syrup, cinnamon and other toppings of your choice in a small bowl, set aside.
- Make the muffin batter; in a large bowl add the pumpkin puree, milk, brown sugar, oil, egg and vanilla and whisk to combine. In a separate bowl combine the flours, oats, baking power, baking soda, salt, cinnamon. Once combined, add the dry ingredients to the wet ingredients and stir just until combine, add the apples and stir again just until the apples are incorporated into the batter.
- Divide the batter evenly between twelve muffins cups, sprinkle a heaping tablespoon of the oat topping on to each muffin, pressing the toping into the batter lightly. Bake for 18-22 minute or until the muffins spring back when pressed gently.
- let cool in the pan for 10 minutes before removing the muffins. Let cool completely on a cooling rack before storing.
- Muffins will last about 2 days on the counter in an airtight container or for up to 3 weeks in the freezer.