Vegan Pumpkin Nectarine Oatmeal Muffins
Made with creamy pumpkin and sweet nectarines, these whole grain and naturally sweetened Vegan Pumpkin Nectarine Oatmeal Muffins are perfect for a snack or breakfast on the go.
Servings: 12 Muffins
Calories: 172kcal
Ingredients
- 1 flax egg 3 tablespoons water + 1 tablespoon ground flaxseed
- 1 ½ cups oat flour*
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup non-dairy milk
- ½ cup liquid sweetener such as maple syrup, agave nectar, or honey if not vegan
- ¼ cup melted coconut oil
- 1 cup pumpkin puree**
- ½ cup finely chopped nectarine
Instructions
- Preheat your oven to 400 °F and line 12 muffin cups with silicone muffin liners or paper liners.
- In a small bowl, whisk together the ground flaxseed and the water and then set aside to gel.
- In a large bowl, whisk together the oat flour, whole wheat flour, baking soda, cinnamon and salt.
- Add in the wet ingredients from the non-dairy milk to the pumpkin puree, including the flax egg, and mix until just combine.
- Fold in the chopped up nectarine.
- Divide the batter among the muffins cups and bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool before removing from the liners and serving.
Notes
*You can make your own oat flour by putting rolled oats into a blender and blending them up until they turn into a flour.
**You can sub the pumpkin puree with another squash puree.
**You can sub the pumpkin puree with another squash puree.
Nutrition
Serving: 1muffin | Calories: 172kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 223mg | Potassium: 146mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3237IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg