Ingredients
Directions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Whisk together the oat flour, whole oats, coconut sugar, spices, baking soda, and baking powder in a large bowl.
In a separate medium bowl whisk together the almond butter, pumpkin puree, banana, plant-based milk, and apple cider vinegar.
Transfer the wet ingredients to the dry ingredients and whisk until combined.
Fold in ½ cup of pecan pieces.
Scoop the muffin mixture into muffin cups.
Top the muffin batter with the remaining pecan pieces.
Bake for 20 minutes or until golden brown on top.
Chef's Notes
Substitutions
Substitute tahini for almond butter.
Substitute unsweetened applesauce for banana.
Flour-free
Use almond meal in place of oat flour.
Nut-free
Substitute pumpkin seeds for pecans, or another seed of your choice like hemp or flax.
Whole Food Sweetener
Substitute date paste for coconut sugar, but add it to the “wet ingredients.” Also, you will only need 1 ¼ cups plant-based milk instead of 1 ½ cups when you substitute date paste for coconut sugar.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to 30 days.
Ingredients
Directions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Whisk together the oat flour, whole oats, coconut sugar, spices, baking soda, and baking powder in a large bowl.
In a separate medium bowl whisk together the almond butter, pumpkin puree, banana, plant-based milk, and apple cider vinegar.
Transfer the wet ingredients to the dry ingredients and whisk until combined.
Fold in ½ cup of pecan pieces.
Scoop the muffin mixture into muffin cups.
Top the muffin batter with the remaining pecan pieces.
Bake for 20 minutes or until golden brown on top.