Dairy-Free, Gluten-Free, Nut-Free Morning Spice Muffins
These muffins started out as a hand-me-down vegan muffin recipe, except the recipe was written in the 1990s when we were all afraid of fat. I made the original recipe, and it was terrible! So dry. And I was hungry 60 minutes later. Not good.
So I reworked it with my nanny Angie over the course of 6 trials. What we came up with is a yummy, satisfying start to your morning that just happens to be dairy-free, gluten-free, and nut-free (so send it to school with your kids as a snack!)
Makes 12-18 muffins
Ingredients
3 cups old fashioned oats
½ cup oat bran
½ cup unsweetened shredded coconut
¼ cup flax seeds (not ground)
1 tablespoon chia seeds
2 tablespoons cinnamon
2 tablespoons pumpkin pie spice
1 teaspoon baking soda
1 ¼ teaspoon fine sea salt
2 cups pumpkin puree
1 cup unsweetened applesauce
½ cup melted virgin coconut oil
¾ cup unsweetened plant milk of choice
⅔ cup chopped raisins
2 tablespoons maple syrup
2 tablespoons vanilla extract
Directions
Preheat oven to 400 F.
Mix dry ingredients together in a large bowl. Add remaining ingredients and mix well.
Spoon mixture into lined muffin tins and bake for 35-45 minutes until a toothpick comes out mostly clean.
Top with a drizzle of nut or seed butter and berries, if desired.
Storing and reheating
Store on countertop for 2-3 days or in the freezer for up to 1-2 months. To thaw, allow to come to room temperature. Reheat room temperature muffins in a 350 degree oven for 5-10 minutes until warm in the microwave for 30-60 seconds.