Gingerbread Muffins

Preheat oven to 350 degrees F

Dry Ingredients

2 ¼ C Gluten Free Oats

1 tsp. Baking Powder

1 tsp. Cinnamon

1 tsp. Ground Ginger

½ tsp. Baking Soda

½ tsp. Salt

¼ tsp. Ground Cloves

¼ tsp. Ground Nutmeg

Wet Ingredients

½ C Pumpkin Puree

½ C 100% Organic Maple Syrup

½ C Unsweetened Non-Dairy Milk (I like Oat Milk)

¼ C Molasses

2 Eggs

4 Tbsp. Coconut Oil

1 Tbsp. Pure Vanilla

Step 1: Preheat griddle to 350 degrees F

Step 2: Mix dry ingredients together in a food processor.

Step 3: Add wet ingredients to the dry mixture and blend in the food processor for about 30 seconds.

Step 4: Add raisins.

Step 5: Spoon batter into muffin tin. Sprinkle with a few oats.

Step 6: Bake for 20 minutes.

Step 7: Remove let set for 20 minutes. Serve warm or cooled.

Step 8: ENJOY!

NOTE:

Store leftovers in an airtight container at room temperature for up to 3 days or up to 3 months in the freezer.

Fun Nutrition Facts

Oats are a whole-grain and an excellent source of fiber and are high in vitamins, minerals, and antioxidants.They are a unique group of antioxidants called avenanthramides, which are believed to protect against heart disease. In addition, they are known for other health benefits such as lowering blood sugar and cholesterol levels.

Molasses is high in minerals like potassium, calcium, iron, magnesium, choline and some B vitamins. Molasses can help lower blood pressure, aids in immunity, reduces risk of osteoporosis, supports red blood cells, and can help prevent iron-deficiency anemia.