Dairy-Free, Gluten-Free, Nut-Free Morning Spice Muffins

These muffins started out as a hand-me-down vegan muffin recipe, except the recipe was written in the 1990s when we were all afraid of fat. I made the original recipe, and it was terrible! So dry. And I was hungry 60 minutes later. Not good.

So I reworked it with my nanny Angie over the course of 6 trials. What we came up with is a yummy, satisfying start to your morning that just happens to be dairy-free, gluten-free, and nut-free (so send it to school with your kids as a snack!)

Makes 12-18 muffins

Ingredients

3 cups old fashioned oats

½ cup oat bran

½ cup unsweetened shredded coconut 

¼ cup flax seeds (not ground)

1 tablespoon chia seeds

2 tablespoons cinnamon

2 tablespoons pumpkin pie spice 

1 teaspoon baking soda

1 ¼ teaspoon fine sea salt

2 cups pumpkin puree

1 cup unsweetened applesauce

½ cup melted virgin coconut oil

¾ cup unsweetened plant milk of choice

⅔ cup chopped raisins

2 tablespoons maple syrup

2 tablespoons vanilla extract

Directions

Preheat oven to 400 F.

Mix dry ingredients together in a large bowl. Add remaining ingredients and mix well.

Spoon mixture into lined muffin tins and bake for 35-45 minutes until a toothpick comes out mostly clean. 

Top with a drizzle of nut or seed butter and berries, if desired.

Storing and reheating

Store on countertop for 2-3 days or in the freezer for up to 1-2 months. To thaw, allow to come to room temperature. Reheat room temperature muffins in a 350 degree oven for 5-10 minutes until warm in the microwave for 30-60 seconds.