Oat and Honey Pumpkin Muffins (gluten free)
Gluten free oat and honey pumpkin muffins made with simple natural ingredients. Easy to make, the perfect healthy snack, nut free and dairy free too.
Print
Pin
Servings: 12 muffins
Ingredients
- 185 grams gluten-free flour (1 1/3 cups)
- 120 grams gluten-free rolled oats (1 1/3 cups)
- 3 tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 300 grams pumpkin puree (1 1/4 cups)
- 1/2 cup honey
- 3 eggs
- 1/3 cup coconut oil, melted (or butter) (60 mL)
- 2 tbsp coconut milk (or milk of choice)
- 1 tbsp vanilla extract
- 1/2 cup sultanas
- 1/3 cup pumpkin seed for topping (optional)
Instructions
- Preheat oven to 180 C. Oil a 12-cup capacity muffin tray (my tray holds 1/2 cup per muffin hole, approximately), or alternatively line with muffin liners.
- Place rolled oats in a food processor or blender and pulse until the oats are ground into a coarse flour (it’s okay if some chunky pieces remain).
- In a large mixing bowl, combine the oats, gluten free flour, flaxseed, baking powder, bicarb soda, salt and cinnamon.
- In another bowl, whisk together the three eggs. Then, into the eggs, whisk in the pumpkin puree, honey, melted coconut oil, coconut milk and vanilla extract (I recommend doing it in that order – that way if your coconut oil is a little hot if you’ve just melted it, it will not cook and curdle the eggs!).
- Combine the dry ingredients and the wet ingredients to form a thick batter; it will be very thick, almost like a mousse consistency. Fold in the sultanas.
- Divide the mixture between the muffin holes and lightly press into the muffin holes so the batter sits evenly in each hole. Sprinkle over some pumpkin seeds, if using them.
- Bake the muffins from approximately 35 minutes, or until the muffins feel firm to touch in the centre, and the tops are starting to turn a dark golden brown in places. (Honey makes the muffins darken quite a bit so they will go quite dark in places; just be careful not to let them burn. Reduce the oven heat slightly if you are worried about them cooking too quickly and burning; I know ovens can be temperamental and each is slightly different).
- Allow the muffins to cool on a wire rack. Store in an airtight container for 2-3 days, or they will keep for about 1 week in the fridge or 3 months if frozen.
Notes
*If you can’t get your hands on the flour blend I used, as I’ve mentioned above I encourage you to experiment with another GF flour blend. If your blend doesn’t contain buckwheat, teff or millet, perhaps blend 50/50 with one of these flours (which are generally more widely available separately) to get a more similar base flour to what I have used.
*Make sure to measure out your oats BEFORE grinding them! The measurements in this recipe are for rolled oats.
*You can substitute in another dried fruit instead of sultanas e.g. cranberries, chopped dates or chopped apricots. Or – swap in chocolate chips instead for something more indulgent – YUM!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!