Did you know October is non-GMO month? Yep, it is! Sugar is one of those rampant GMO foods, so if you're trying to avoid genetically modified foods or just don't want your sugar manufactured by using the bones of cattle (yes, it's a thing...I talk about it briefly here), then get yourself some ethical sugar! You might be laughing at me, but I don't care. There's such a thing, and I like Zulka. Bet you didn't know that sugar could be such a big time downer, but guess what? I've got something to cheer you straight up! These Healthy Pumpkin Maple Pecan Oat Muffins! There's no flour, oil, eggs or butter in them! Doesn't that make you happy? However, if you're like me, anytime you see "no flour, oil, eggs, butter, etc..." you run far, far away from these type of recipes. However, I promise you that these are healthy as well as delectable! Try them out for yourself.
Healthy Pumpkin Maple Pecan Oat Muffins
Inspired by Examiner
Makes 12 muffins
- 2 Tbsp. ground flax seed
- 1/4 cup cold water
- 1/2 cup pecans, chopped small
- 2 1/2 cups old-fashioned oats, dry
- 1 cup pumpkin puree, canned
- 1/3 cup vegan sugar (I always use Zulka)
- 2 Tbsp. pure maple syrup
- 5 oz. plain vegan yogurt (I used Silk)
- 1 tsp. maple extract
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground nutmeg
- 1/2 tsp. baking soda
- 1/4 tsp. ground cloves
Preheat the oven to 350 F.
Flax is first. To make the two flax eggs, in small bowl add the ground flaxseed then add in the cold water and whisk to combine. Place in the fridge until ready to use.
Chop the pecans very small and scatter them evenly on a baking sheet. Toast at 350 F for about 10 minutes or until fragrant. Careful not to let them burn! When done, remove them from the oven and allow to cool on the baking sheet. Leave the oven on.
In a food processor, add the dry oats and pulse until very fine and a flour-like texture is achieved.
Add in the remaining ingredients including the flax eggs, but not the pecans. Pulse until smooth and well combined. Now, fold in the pecans until incorporated evenly.
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Coat a regular muffin pan with nonstick cooking spray and distribute the batter evenly.
Bake at 350 F for about 15 minutes or until the tops of the muffins spring back when poked. Remove from the oven and allow to cool for 10 minutes in their pan. Then, gently remove them and place on a wire cooling rack to finish cooling.
Serve for breakfast (like me!) or as a snack or even for dessert! Store in an airtight container.
Also, I thought I'd share this pretty little quote. So eat these nutritious muffins and be happy. It's good for your healthy after all!
I'm listening to The Features – How It Starts
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