Wondering what to make with those all of those sweet sugar pumpkins you bought
for Halloween or simply because you love them?
I decided to make some healthy and delicious flourless pumpkin muffins.
They would be perfect to eat for breakfast or as a healthy snack.
Pumpkins not only taste good but they provide us with significant nutrients.
Flourless baking can be a real trial-and-error process.
Flour, when used in baking, adds body, structure, texture and flavor to baked goods.
It often acts as a binder, attaching ingredients together.
When you remove the flour, you have to add something else in its place that will perform
the same function.
The key to flourless baking is to experiment.
You may have to try different ingredients or amounts to get the flavor and texture you want.
In this pumpkin muffin recipe, rolled oats offer a nutty taste and course texture.
Ground oats can be used instead of flour in muffin recipes.
Use 1 cup of oats for every 1 cup of all-purpose flour.
You may also need to add 1 or 2 teaspoons of baking powder or soda, per cup of oats.
To add more moisture to your recipe, add extra egg replacer, avocado, mashed bananas
or coconut oil.
Pumpkin puree provides extra moisture in this muffin recipe.
Substitute coconut palm sugar for white for more moisture.
Rice malt syrup and molasse also helps retain moisture.
To enhance the flavor of flourless foods, add dried fruits or nuts and double the amount
of spices called for.
Add extra egg replacer if your recipe is too crumbly.
Don’t overbeat since the kneading time is shorter with no gluten to develop.
Note: To increase the nutrition value, substitute up to 1/4 cup ground flaxseeds plus
1/4 cup water for 1/4 cup flour in a recipe (flax will absorb more moisture).
Pumpkin, Banana and Oatmeal Gluten-Free Muffins
Makes 10-12 muffins
2 cups organic, gluten-free oats
1/4 cup ground flaxseeds
2 ripe organic bananas
1 cup organic pumpkin puree
1/2 cup coconut palm sugar
1/2 organic avocado
1 vegan egg replacer
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice blend
Dash of sea salt
1/4 cup unsweetened almond milk (optional)
Preheat oven to 400 degrees F.
Grease a muffin tin and set aside.
Finely grind oats in a blender, so they make what looks like flour.
In a large mixing bowl, add the oat flour, ground flaxseeds and remaining ingredients.
Blend until smooth.
(Note: You can stir in a little almond milk if the mixture is too dry.)
Fill the muffin cups about 2/3 full.
Bake for 18 to 20 minutes or when a toothpick is inserted and comes out clean.
Cool before serving.
I like to eat my pumpkin muffins with a hot cup of homemade pumpkin spiced tea latte or
pumpkin spiced organic coffee with steamed almond milk.
So, what have you been making or baking with pumpkins?
Share your recipes, thoughts and comments with us.
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“Shared at the Virtual Vegan Potluck”