Laura's Gluten- and Dairy-Free Pumpkin Muffins | Tasty Recipes

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Laura's Gluten- and Dairy-Free Pumpkin Muffins

"Delicious and moist. Kids love them too! Gluten- and dairy-free."

Ingredients :

• 1 1/2 cups rolled oats
• 1 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup applesauce
• 1 cup pumpkin puree
• 3/4 cup almond milk
• 4 eggs, slightly beaten
• 1/4 cup coconut oil
• 1/4 cup agave nectar
• 1 teaspoon vanilla extract

Instructions :

Prep : 15M	Cook : 18M	Ready in : 35M

• Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
• Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
• Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.

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