Oat bran and pumpkin muffins
Makes 1 dozen muffins
½ cup of oat bran
Mixed spice: 1 tsp cinnamon, 1 tsp cloves, 1 tsp allspice, 1/2 teaspoon ginger, 1/4 tsp nutmeg, 1/4 tsp turmeric (adjusted to your taste)
½ tsp of salt
2 tsp of baking powder
1 cup of mashed pumpkin (tinned pumpkin is suitable) or winter squash or sweet potatoes
2 eggs
2 tbsp of coconut butter at room temperature
½ cup of chopped walnut
- Preheat the oven to 350F, and line a muffin tin with paper cupcake liners or use a sillicon muffin tray
- . In a food processor (I use the blade accessory) mix the dry ingredients first (ground almond, whey, oat bran, spices, salt, baking powder
- . Add the wet ingredients (pumpkin puree, eggs, and coconut butter) and mix thoroughly
- . Fold in by hand the walnuts and date
- . . Spoon the batter into the muffin tin ¾ full to allow for them to rise
- .. Decorate with grated coconut
- .. Bake the muffins for 35 minutes, or until a toothpick inserted in the middle comes out clean.