Pumpkin Muffins

I usually make a double or triple batch and freeze them. They travel really well. Adapted from Cookie and Kate

Ingredients:

• 1/3 cup unsweetened apple sauce

• 1/2 cup maple syrup or less 

• 2 flax eggs- (1 flax egg = 1 TBS flax mixed with 3 TBS water, let sit for 5-10 minutes)

• 1 cup pumpkin puree

• 1/4 cup plant milk of your choice

• 2 teaspoons pumpkin spice blend

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 1 3/4 cups oat flour (I make my own by throwing oats into a blender- you can use wheat flour)

• 1/3 cup old-fashioned oats

Preheat oven to 325. In a large bowl combine all ingredients except the oat flour and oats. Mix well. Add in oat flour and oats and stir. Spoon into muffin cups (I use silicone, the paper ones will stick without oil). Bake for 22-25 minutes or until a toothpick inserted comes out clean. Let cool before removing them from muffin cup. *I don't have a muffin tin so I just put my silicone muffin cups on a baking sheet- they are very sturdy. Doing this I find that I will turn up the heat to 350-375 and bake for about 20-25 minutes