Pumpkin muffins with oat flour, almond and honey

Pumpkin muffins with oat flour, almond and honey

Take advantage of seasonal foods to try different recipes, savory sweets, baked, raw, pureed, in soup, as a whole! Anyway, there are a huge variety of ways one can consume food.

This pumpkin muffin recipe is perfect for this time of Halloween. It not only leaves the house fragrant, it leaves us delighted.

Here is the suggestion, to spread these muffins with a little peanut butter. You can serve it for breakfast or as a snack.

Store muffins in the fridge for up to 4 days and in the freezer for up to 3 months.

Ingredients (12 muffins)

• ⅓ cup olive oil
  
• ⅓ cup honey
  
• 2 eggs
  
• 1 cup pumpkin puree
  
• ⅓ cup milk
  
• 1 tsp nutmeg
  
• 1 tsp cinnamon
  
• 1 tsp ginger
  
• ½ tsp baking powder
  
• ½ tsp salt
  
• 1 tsp vanilla extract
  
• 1 cup of oat flour
  
• 2 tbsp almond blended

Ingredients Pumpkin muffins with oat flour, almond and honey

Method

1. Preheat the oven at 160 C.
2. Prepare 12 muffin tin, and grease each tin with a bit of olive oil.
3. In a bowl, mix the olive oil and honey. Add the eggs and whisk it very well. Add the pumpkin puree, milk and all the spices. Continue mixing it very well.
4. Then add the baking powder, salt, vanilla extract, oat flour and almond. Mix it very well. You can use an electric whisk to be quicker.
5. Distribute the mixture for all individual muffin tins. Bake in the oven at 160 C for 15 min. 

Pumpkin muffins with oat flour, almond and honey

Adapted from Cookie and Kate’s recipe.

Nutritional Information per portion (48 g):
6 g fat, 1 g saturated fat, 11 g Carbs, 5 g sugar, 3 g Protein, 1 g fiber, 0.4 g salt

I hope you enjoy this recipe. If you do it, please take a picture and share it on social media with the tag @your_diet_advice.

Bon appetite :)

Joana X