Easy Wholegrain Pumpkin Spice Muffins
Pumpkin spice and everything nice with these filling muffins!
Equipment
Ingredients
- 2 1/2 cups whole wheat flour
- 1 cup bran cereal bran flakes, regular all bran or rolled oats work best
- 4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 3 eggs or chia eggs, lightly beaten
- 1.5 cups buttermilk or vegan alternative
- 2 ripe bananas mashed
- 1/2 cup granulated sugar
- 1 can 14 oz pure pumpkin puree
- 1/4 cup melted coconut oil
Instructions
- Gather two 12-cup muffin tins, lightly greased or lined with paper cups and preheat oven to 375 F (or 350 F if you have a super hot oven).
- In large bowl, combine whole wheat flour, bran or oats, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another large bowl, combine eggs (or chia eggs), buttermilk (or vegan alt), pumpkin, banana and oil.
- Make a well in the centre of the dry mixture and pour in wet mixture all at once. Gently fold together until just combined- do not over-mix.
- Spoon batter into muffin tins and bake in pre-heated oven for 18 minutes.
Notes
To make it vegan, substitute the milk for a dairy free buttermilk alternative: Add one to two tablespoons lemon juice to a plant-based milk alternative (such as soy milk or almond milk) to measure one cup. Stir the mixture, let it stand for five to ten minutes or until thickened (curdled).
For the eggs, use chia eggs instead! Per egg, stir 1 tbsp ground chia with 2.5 tbsp water.
Tried this recipe?Let us know how it was!