Ingredients35 m servings 95
- Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
- 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.
Per Serving: 95 calories; 4.8 11.4 2.5 41 185 Full nutrition
ReviewsRead all reviews 8
Texture is a winner!I'm eating one ( ok two) right now!I I only made these because I wanted to use up some coconut flour and unsweetened apple sauce and 2% milk that was hanging around too long....
I used Cashew milk instead of Almond milk. I will make them again.
If you are looking for a healthy alternative to the standard sugary muffin, this is it. It’s hearty, filling, and not at all sweet. I will save it to make again. HOWEVER, If you are looking for...
I automatically rated it five stars, but I have yet to make it. I was wondering if I could remove the applesauce? I make myself vegan muffins, and my mother gets gluten free, because she's not v...
These were good & I followed the recipe as written. My husband found out recently that he is diabetic. He said these muffins were really good. I might substitute bananas for the pumpkin next ...
I made these according to the recipe and they turned out great! Moist and flavorful and not too sweet! Maybe it's the oats, but they seem to be more filling than an ordinary muffin. I took some ...
Made this the other morning to use up some canned pumpkin. The batter doesn’t pour, it needs to be scooped and mine didn’t rise at all so don’t be alarmed if yours doesn’t either. They taste re...