(Vegan & gluten free)
This addictive recipe comes directly from my friend Julie Richardson who is a nutrition and fitness expert. Stephen requests them constantly so I try to have some in the freezer to take out at all times. I love to make a large batch and bake them in mini muffin pans for gifts. These make a dynamite addition to any nurses station, doctors office, or home that is sheltering a patient.
3 ½ cups Oat Flour *(can substitute a little coconut flour, or almond flour)
2 cups organic brown sugar (I use a little less)
2 tsp baking soda
½ tsp salt
1 tsp ground nutmeg (I grate fresh)
1 ½ tsp ground cinnamon (I use about 2 tsp)
¼ tsp ground cloves
I can (15 oz) organic pumpkin
½ cup olive oil
½ cup organic unsweetened applesauce
2/3 cup light coconut milk
2/3 cup shredded coconut unsweetened (I use more)
1 cup mini dark chocolate semi-sweet chips
*I add 1 cup toasted walnuts (optional)
Preheat oven to 350 degrees. Spray muffin tin with cooking spray. In a large bowl, stir together flour, sugar, baking soda, salt, nutmeg, cinnamon and cloves. Add the pumpkin, oil, applesauce and coconut milk and mix together. Stir in the shredded coconut and chocolate chips. * Add toasted walnuts if doing so. Fill the muffin tins 2/3 full with batter and cook for approx. 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover with foil. Allow to steam for 10 minutes. Remove muffins and place on a cooling rack, tent loosely with foil and allow to cool completely.
Recipe makes approx. 24 regular muffins
Bon Appetit & Namaste!