Rating: 5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious and moist. Kids love them too! Gluten- and dairy-free.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.

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  • Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.

  • Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter.

  • Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts

96 calories; protein 2.5g; carbohydrates 11.4g; fat 4.8g; cholesterol 41.3mg; sodium 185.1mg. Full Nutrition
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