Oat vegan pumpkin muffins!

For the past 4 years my breakfast was pumpkin muffins on repeat. Fall, winter, summer, it doesn’t matter! They are sweet, comforting, and a great breakfast on the go. Easy to prepare a dozen before starting the week and running out of time for healthy breakfasts.

Before I did AIP diet I had one favorite recipe (linked here!), but it had protein powder, which I didn’t reintroduce yet! So as soon as I introduced oats back to my life, I found this NEW favorite recipe. So comforting and yummy. I eat two a day…

These are gluten-free, vegan, and can be customized with different toppings like chocolate chips, walnuts, raisins… get as wild as you want!
Ingredients:
Wet:
* 1/3 cup extra-virgin olive oil
* 1/3 cup maple syrup or honey
* 2 eggs or flaxseed eggs
* 1 cup pumpkin purée
* 1/4 cup milk of choice (I used almond milk)+ 1 tbs apple cider vinegar
Dry:
* 2 teaspoons pumpkin spice blend
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2+1/2 cup GF oat flour (just grind your oats until they are super fine!)
Instructions:
Mix all wet and dry ingredients separately. Then mix dry and wet together until well combined. Add chocolate chips, walnuts or anything you want!
BAKE at 325F for 25 minutes!