Celebrate the power of oats with this mouthwatering muffin recipe! Filled with hearty ingredients such as flax seed, sorghum syrup, and oatmeal, these tasty treats will have your taste buds singing for joy. Using oats in this recipe is a great way to incorporate whole grains, as this type of grain is packed with vitamins and minerals, and has even been shown to reduce the risk of heart disease, type 2 diabetes, obesity, and some forms of cancer. In fact, a recent study from Scandinavia showed that the addition of gluten-free oats to gluten free diets allowed people to achieve their recommended daily intakes of ﬁber. It also increased levels of the antioxidant bilirubin, which helps the body eliminate free radicals as well as protect the brain from oxidative damage (1). So go ahead and enjoy all of the benefits that these muffins have to offer–they are just as delicious as they are healthy!
Pumpkin Oat Muffins
Serves: 12 muffins
1 1/2 cups oatmeal or oat flour
1/2 cup ground flax seed
1/4 teaspoon sea salt
2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cardamom
1 cup pumpkin puree
1/4 cup sorghum syrup or maple syrup
1 1/2 teaspoon vanilla extract
1/2 cup applesauce, unsweetened
1/2 cup almond milk, unsweetened
1/3 cup coconut oil, melted
1/4 cup mini chocolate chips, or your favorite nuts or seeds (optional)
1 tablespoon rolled oats
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Place paper muffin liners or grease muffin pan.
In a large bowl, stir together oat flour, flax seed, sea salt, baking powder, cinnamon, ginger and cardamom.
Add pumpkin puree, egg, maple syrup, vanilla extract, egg, applesauce, almond milk, coconut oil and chocolate chips or nuts (if desired). Stir well to incorporate.
Allow the mixture to set and thicken for about 3 minutes before scooping into the muffin pan.
Fill muffin cups almost completely full with batter. Sprinkle with oats and cinnamon.
Bake for 23 minutes until the center of each muffin is set. Allow to cool for about 10 minutes so they set and to prevent the muffins from crumbling.
Store in a covered container in the fridge for about a week or freeze for up to 3 months.
Slice the muffins in half and spread your favorite nut or seed butter on them for a boost of protein. [br][br]For a finer consistency you can process the oatmeal in a food processor.[br][br]Disclaimer: Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.