Pumpkin Raisin Muffins
              By Chef AJ
While many think of pumpkin as a seasonal food, canned pumpkin is available all year round. On days when you don't have time to cook oatmeal, you can enjoy these moist, delicious muffins for breakfast.            
Serves: 12 muffins
Prep Time: 15 min
Cook Time: 45 min
 
          Ingredients
                              
                  2                
                            
                Large, very ripe bananas              
            
                      
                              
                  1/2 Cup                
                            
                Non-dairy milk              
            
                      
                              
                  1                
                            
                15 ounce can pumpkin (not pumpkin pie filling)              
            
                      
                              
                  1/2 Cup                
                            
                Date paste              
            
                      
                              
                  2 Tbsp                
                            
                Ground flax seeds              
            
                      
                              
                  1 Tbsp                
                            
                Pumpkin pie spice              
            
                      
                              
                  1 Tbsp                
                            
                Alcohol-free vanilla              
            
                      
                              
                  1 Cup                
                            
                Raisins              
            
                      
                              
                  3 Cups                
                            
                Gluten-free oats              
            
                  Directions
                
                  1                
                
                  Preheat oven to 350 degrees.                
              
                                                
                
                  2                
                
                  In a food processor fitted with the “S” blade, process bananas and nondairy milk until smooth. Add pumpkin, date paste, flax seeds, extract, and spice and continue processing until smooth and creamy.                
              
                                                
                
                  3                
                
                  Transfer to a large bowl and stir in the oats and raisins. Spoon an equal amount of batter into a muffin tin lined with cupcake liners or silicone baking cups. You need to fill each muffin liner with about 1/2 cup of batter as these do not rise. A retractable ice cream scoop works well.                
              
                                                
                
                  4                
                
                  Bake 45 minutes.                
              
                              
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