Today’s recipe comes from another one of my favorite blogs. Katie LOVES chocolate and creates some fantastic healthy recipes so you can live a healthy life without having to give up some of your favorites! We have her cookbook and use it quite frequently.
I am always looking for new breakfast ideas so when this one came to my attendtion, I knew we had to try it!
Prep is really fast and easy, These can also be made the day before or frozen for future feasting which is a huge bonus.
Again, we have a hit! They reminded us of one of our favorite breakfasts! Cooper is going through a banana boycott so these were perfect. They taste very similar, but no banana and lots of pumpkin!
Want in on a little secret? These are healthy! Vegan, gluten-free, dairy-free, egg-free, high-fiber, high in Vitamin A and ONLY 1 GRAM OF SUGAR!
- 2 1/2 cup rolled oats
- 1 1/4 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice, or additional cinnamon
- 1/2 tsp salt
- 2 1/2 tbsp pure maple syrup or honey OR pinch stevia
- 1 cup plus 2 tbsp water (plus 2 1/2 tbsp if using stevia)
- 2 tbsp oil or almond butter, or additional water
- 1 tsp pure vanilla extract
- chocolate chips or other add-ins, as desired
Preheat the oven to 380 F. Line a muffin tin. (This recipe makes 11-12 muffins)
In a large bowl, stir together all dry ingredients.
Add remaining ingredients, pour into the liners, and bake 21 minutes on the center rack. If you wish, you can then broil for up to two additional minutes, watching so they do not burn. Take out and let cool.
(Note: If you let the cupcakes sit overnight, the liners peel off easily the next day.) Leftovers should be refrigerated for optimum freshness, or you can freeze them for another day.