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Pumpkin Date Muffins

Who said a healthy breakfast is all about plain old boring oats? Try these fiber-rich morsels as a great pre-exercise snack or on-the-go breakfast. Forget about the store bought versions (actually a cake in not-so-clever disguise) and prepare a batch of these mighty muffins early in the week. They freeze beautifully and can be pulled out in a pinch when thoughtful meal planning is not an option.

INGREDIENTS

1 ¾ cups gluten free flour  (oat flour or one of Bob’s Red Mill varieties)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 large eggs, beaten
1 cup unsweetened pumpkin
1 cup chopped dates
⅓ cup coconut sugar
3 tablespoons coconut oil, melted

Who said a healthy breakfast is all about plain old boring oats? Try these fiber-rich morsels as a great pre-exercise snack or on-the-go breakfast. Forget about the store bought versions (actually a cake in not-so-clever disguise) and prepare a batch of these mighty muffins early in the week. They freeze beautifully and can be pulled out in a pinch when thoughtful meal planning is not an option.

INGREDIENTS

1 ¾ cups gluten free flour  (oat flour or one of Bob’s Red Mill varieties)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 large eggs, beaten
1 cup unsweetened pumpkin
1 cup chopped dates
⅓ cup coconut sugar
3 tablespoons coconut oil, melted

METHOD

Heat oven to 450 degrees. Line the cups of a standard muffin pan with coconut oil. Set aside. In a large bowl, combine first 6 ingredients. Make a well in the center; set aside. Next, in a small bowl, combine remaining 5 ingredients. Pour mixture into the well of dry ingredients and stir until mix is moistened and batter is still slightly lumpy. Pour batter into muffin cups until each is ¾ full. Bake 18-20 minutes or until tops are a light golden color. Cool for 5 minutes in pan on a rack. Remove from pan to cool completely.