Pumpkin Spice Granola Muffins
Author: 
Recipe type: Baking, Sweet, Snack, Breakfast
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 muffins
 
Two of your favourite breakfasts combined! Simple, fluffy spiced muffins topped with crunchy granola - a perfect way to start your day.
Ingredients
  • 2 cups gluten-free flour (I used Doves Farm)
  • ¼ cup ground almonds
  • ½ cup coconut sugar
  • 1 tbsp. pumpkin spice mix
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ¾ cup non-dairy milk (I used soya)
  • ¼ cup plus 1 tbsp. rapeseed/canola oil
  • ½ cup unsweetened apple puree
  • 1 tbsp. apple cider vinegar
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
  • ¾ cup Almond & Pumpkin Spice Granola (or regular)
Instructions
  1. Pre heat your oven to 180C/350F/Gas mark 4 and line (or grease) a 12 hole muffin pan.
  2. In a small bowl, mix together the oil, non-dairy milk, vinegar, maple syrup, apple puree and vanilla. Set aside.
  3. In a large bowl, whisk together the flour, almonds, coconut sugar, pumpkin spice mix, xanthan, baking soda, baking powder and salt.
  4. Make a well in the dry ingredients and pour in the liquid mixture. Fold to combine.
  5. Pour the muffin mixture nearly to the top of each hole and sprinkle each muffin with a heaped tablespoon of granola.
  6. Place in the oven and cook for 23-28 minutes, or until a toothpick comes out clean with a few crumbs.
  7. Let cool on a wire rack for 15-20 minutes before removing from the pan.
  8. You can store the muffins in an airtight container for 3-4 days.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/pumpkin-spice-granola-muffins/