Pumpkin Muffins-gluten free

Made with oat flour, these super fast muffins are an awesome side dish to stews, soups, or to pop and go in the morning! Packed with potassium and Vitamin A-how can you go wrong? They're also low in fat and sugar (with no processed sugars).  Kid approved!

Makes: 12        Prep and Cooking Time: 30 minutes

Ingredients:

• 2 c oat flour (or other flour)-to make pulse 2 c rolled oat in a blender, measure out 2 c
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tsp ginger

• 3/4 c pumpkin
• 1/4 c maple syrup
• 3 tbsp molasses
• 1/2 cup milk (we used skim, but could use almond or soy) + 2 tbsp
• 1 egg
• 1/2 tsp vanilla
• 1 tbsp coconut oil
• 1/4 c apple sauce

Ad-ins: pecans, fresh cranberries, chopped apple, dried cranberries, and/or chocolate chips (totaling about 3/4 c)

Instructions:

1. Preheat oven to 350
2. Mix dry ingredients in a separate bowl
3. Mix wet ingredients into a mixer or blender
4. Add in dry ingredients
5. Mix until blended.  Add optional ingredients (we added 3/4 c cranberries-fyi they're tart)
6. Pour into muffin cups and bake about 15-20 minutes until tester comes out clean. Let cool for 15 minutes and remove from pan.  Serve warm or at room temp.  These will freeze well!
7. Serve with this chicken stew below.
   

Nutritional Benefits:

• Packed with Potassium (2664 mg) & Vitamin A (150% of daily value in entire batch)
• Low in Fat (only 14 g in entire batch)
• Low in Sugar
• High in Antioxidants
• Good Source of Vitamin C (cranberries)
• Gluten Free
• Anti-inflammatory

Nutritional Information in Entire Batch Made With Cranberries:

Calories: 1340 (each muffin=112)

Fat: 29g (2.4g/muffin)

Carbs: 245g (20g/muffin)

Fiber: 18g (1.5/muffin)

Protein: 36g (3g/muffin)