Pumpkin Spice Granola Muffins
Author:
The Hungry Herbivores
Recipe type:
Baking, Sweet, Snack, Breakfast
Cuisine:
Vegan, Gluten-free
Prep time:
10 mins
Cook time:
25 mins
Total time:
35 mins
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
Pre heat your oven to 180C/350F/Gas mark 4 and line (or grease) a 12 hole muffin pan.
In a small bowl, mix together the oil, non-dairy milk, vinegar, maple syrup, apple puree and vanilla. Set aside.
In a large bowl, whisk together the flour, almonds, coconut sugar, pumpkin spice mix, xanthan, baking soda, baking powder and salt.
Make a well in the dry ingredients and pour in the liquid mixture. Fold to combine.
Pour the muffin mixture nearly to the top of each hole and sprinkle each muffin with a heaped tablespoon of granola.
Place in the oven and cook for 23-28 minutes, or until a toothpick comes out clean with a few crumbs.
Let cool on a wire rack for 15-20 minutes before removing from the pan.
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/
3.5.3228