Pumpkin breakfast muffins

Serves: 6

 

100 g oats
130 g spelt flour
6 dates, soaked and pitted
1 tbsp baking powder
1 tbsp mixed spice
a pinch of salt
50 g walnuts, roughly chopped
50 g goji berries (or dried cranberries)
30 g pumpkin seed
220g baked pumpkin
120 ml dairy free milk (soy, almond, rice…)
Topping:
80 g oats
3 tbsp olive oil
2 tbsp maple syrup
(extra optional = orange zest)

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  1. Preheat oven to 180°C.
  2. Mix oats in the blender until flour.
  3. Add oat flour, spelt flour, baking powder, spices and salt into a large mixing bowl. Stir together.
  4. In a blender mix baked pumpkin, dates and milk.
  5. Pour the liquid ingredients to the dry ingredients and add nuts, seeds and berries. Stir until well combined.
  6. Grease your muffin tins. Evenly distribute the mixture into your muffin tins.
  7. For the topping:  combine oats, oil and maple syrup.
  8. Add it on top of the muffins and bake for 25 minutes or until a toothpick stuck into the middle comes out clean.

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