Pumpkin Cashew Oat-Dang Muffins

January 19, 2017

Saying my boys LOVE muffins is an understatement. They love them for breakfast, snacks, in their lunches, for dinner, after dinner, in the tub…I mean the list goes on and on. So I am constantly on the hunt for whole food recipes to take the guilt out of muffin eating. This gluten-free recipe is a winner on so many levels. Moist, nutrient dense, made with whole foods and gluten-free.

I’ve been playing around with this recipe for a couple of months and I am really digging where it’s at now. A moist muffin that packs some protein and veg but checks the guilt at the door. I also wanted to make it gluten-free without relying too heavily on nuts because lets be honest, a muffin made from almond flour is just like eating a muffin sized almond and that’s like, kinda gross. I also wanted to avoid gluten-free packaged mixes because a lot of them rely on refined substitute flowers like tapioca starch and potato flour…and refined foods laking nutrients is just not my thing.

So here we go! With a base of ground oats and almond flour, some pumpkin puree and a smidge of  cashew butter, these will keep bellies full and brains happy.

*This makes 14 regular sized muffins. I tend to do a 12 cup tin and two silicone cups on the side. Freeze half for later!

Ingredients: 

  • 1 cup oats blended in the blender to make a fine flour
  • 1/2 cup almond flour
  • 1 Tbsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup cashew butter (or nut butter of choice)
  • 1/2 cup honey or maple syrup
  • 1/3 cup melted butter
  • 1 cup pumpkin puree – BPA free canned is good, boxed is better, homemade is best!
  • 1/4-1/2 cup chocolate chips (optional)

Directions: 

  1. Combine all dry ingredients.
  2. Mix in honey (or maple syrup) pumpkin and eggs and nut butter.
  3. Mix in butter. Make sure it is melted but not too hot.
  4. Fold in chocolate chips.
  5. Grease a muffin tin with ghee (or coconut oil or butter) and fill each cup about 2/3 full – a little more is okay.
  6. Cook at 350 for about 20 minutes. Stick a toothpick or a knife in the center and if it comes out clean, it’s done! Take care not to over cook.

The boys will gobble these up any time of the day but I also love these for breakfast, to take to a friends house or with an afternoon cup of tea. So good, these muffins will have you saying OAT-DANG for sure!

*Inspired by 100 Days of Real Food Whole-Grain Pumpkin Muffins. 

1 Thanks friend!

2 Comments

  1. Reply

    Kara Hicks

    These muffins were a HUGE hit for the entire family! My hubby, 6, 4 AND 2 year old all loved them! The first time I made them I realized I had a can of organic sweet potatoes and no pumpkin, and they still turned out amazing! Second time I actually used the pumpkin, almond butter instead of cashew AND I added a scoop of vanilla bone broth protein powder too…these are fail proof, I SWEAR! I’m not a very good baker, and the fact that they turned out amazing both times is a miracle! 😉 Sharing this with ALL my friends!!! Thanks, girl!!!!

    1. Reply

      thisorganicgirl

      Hahahaha! Thanks Kara! Love that they work for your family! I know, it’s crazy you can totally play with the recipe and it still works! You are reminding me to make them again! xo

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