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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