I’ve officially traded in my green smoothies for warm and hearty breakfast meals. Of course, add in anything that includes pumpkin spice and I’m in dreamland. Today, I’m sharing with you this perfect Fall recipe that you can make on Sundays that’ll last you all week for breakfast.
It’s vegan. gluten free, refined sugar free and there’s no added junk added. Only the cleanest and best ingredients! Enjoy!
Vegan and Gluten Free Pumpkin Muffins
- 1 cup date
- 1/2 cup almond milk
- 2 ripe bananas
- 1 can organic pumpkin puree
- 2 cups steel cut oats
- 1/4 cup oat flour (blended up oatmeal) or brown rice flour
- 1 tsp baking soda
- 1 tsp powder
- 1 tbsp cinnamon
- 1 tsp pumpkin spice
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1. Preheat oven to 350
2. Soak dates (for about an hour) and set aside
3. After dates are soaked, blend with almond milk in a food processor or high speed blender
4. Add all ingredients listed beside oats and puree
5. Combine blended ingredients with oats and puree then stir ALL ingredients together
6. Pour mixture into 12 lined or lightly greased muffin tins
7. Bake for 45 to 50 minutes
8. Savor em’!
