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Ingredients35 m servings 95
Original recipe yields 18 servings (18 muffins)
- 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 2
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...