Pumpkin Oat Date Muffins (100 Calories)

Yield: 16 muffins
Calories: 100 calories + 30 calories with the whipped coconut cream

These muffins are fairly dense and don’t come apart easily like some vegan muffins. Likely a combination of the oats and chia seed binder.

They’re great for breakfast and also for toddlers. Mine eats these up.

Ingredients
-Muffins-
2 cups oats
1 1/3 cup pumpkin puree
1 cup dates (softened)
2 chia seed “eggs” (2 tbsp chia seeds + 5 tbsp water)
1 tsp pumpkin spice
1 tsp baking soda

-Whipped Coconut Cream-
1 cup coconut cream (refrigerated overnight)
2 tbps maple syrup
1 tsp vanilla extract

Muffin Directions
1. Preheat oven to 350 degrees fahrenheit and line muffin tin with baking cups.
2. Make chia egg — combine chia seeds and water and let sit for 10 minutes.
3. Chop dates. If too stiff, put in a bowl, add 1-2 Tbsp water, microwave for 30 seconds, and mash. Repeat as necessary.
4. Add oats to 7+ cup food processor and blend.
5. Add pumpkin, softened dates, chia egg, pumpkin spice, and baking soda and combine until ingredients are pureed.
5. Fill your baking cups to just below the top or a little lower.
6. Bake muffins 20 to 30 minutes.
7. Let cool to room temperature and top with whipped coconut cream if desired.
8. Enjoy immediately or refrigerate for 5-7 days. Freeze for 3 months.

Whipped Coconut Cream Directions
1. Refrigerate a cup of coconut cream overnight.
2. Whip coconut cream, maple syrup, vanilla extract until stiff peaks form.
3. Top muffin and refrigerate or freeze any leftovers.

This is so great