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Fall Filled Muffins

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 76 g (¾ C) oats
  • 1 ½ C flour: oat, AP, GF, WW
  • 1 TBSP stevia brown sugar
  • 3 ½ tsp. baking powder
  • 3 ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. sea salt
  • 3 eggs
  • 1 TBSP honey
  • 4 ½ TBSP oil: walnut, almond, coconut
  • 122 g (½ cup) unsweetened applesauce
  • 1 TBSP vanilla
  • 20 g walnut pieces
  • 30 g raw pumpkin seeds

Instructions
 

  • Preheat the oven to 450°F
  • In 2 separate bowls, mix the dry ingredients (first 7 ingredients) in one and wet ingredients (following 5 ingredients) in another
  • Combine the dry ingredients into the wet, then fold the walnuts and pumpkin seeds in
  • Fill the tins of a prepped muffin pan nearly to the top
  • Bake for 5 minutes at 450F, then without removing the muffins or opening the oven door, decrease the temperature to 350F and bake for another 10 minutes – the higher temperature is to achieve a puffy, more bakery-style muffin while giving them a nice, golden shell!

Notes

  • Mix-ins: dark chocolate chips are a great addition and feel free to add in or swap different nuts and seeds to accommodate personal preferences or allergies!
  • This recipe can rather easily be halved or doubled!
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