Pumpkin Spice Muffins

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Recipe: Sarah Remmer

Ingredients 

Total Time:
33 min

Serves:
12

• 2 1/2 cups whole wheat flour

• 1 cup bran cereal (bran flakes, regular all bran or rolled oats work best)

• 4 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1 tbsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp ground ginger

• 3 eggs (or chia eggs), lightly beaten

• 1.5 cups buttermilk or vegan alternative

• 2 ripe bananas mashed

• 1/2 cup granulated sugar

• 1 can (14 oz) pure pumpkin puree

• 1/4 cup melted coconut oil

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Instructions

1. Gather two 12-cup muffin tins, lightly greased or lined with paper cups and preheat oven to 375 F (or 350 F if you have a super hot oven).

2. In large bowl, combine whole wheat flour, bran or oats, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

3. In another large bowl, combine eggs (or chia eggs), buttermilk (or vegan alt), pumpkin, banana and oil.

4. Make a well in the centre of the dry mixture and pour in wet mixture all at once. Gently fold together until just combined- do not over-mix.

5. Spoon batter into muffin tins and bake in pre-heated oven for 18 minutes.

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