GFV Flourless Oatmeal-Raisin-Pumpkinseed Muffins

This is my tweaked version of my friend Jess’s super simple on the fly oatmeal muffins.

This version comes out like soft oatmeal raisin cookies in a muffin form. You can also bake them in classic cookie form on a baking sheet.

And they’re flour-less!

Ingredients:

2 1/4 cup rolled oats. I used Bob’s Red Mill Extra Thick rolled oats

1/2 cup raisins or dried cranberries

2 tsp baking powder

1/2 tsp salt

1 cup rice milk (or other non dairy milk)

2/3 cup date sugar

2 flax “eggs” ( 2 TBSP ground flax meal + 6 TBSP water, whisked together)

2 TBSP unsweetened applesauce

1/4 cup raw pumpkin seeds

1 tsp vanilla

pinch of cinnamon

Directions:

Preheat oven to 350 degrees

Mix all of the dry ingredients together in a large mixing bowl and stir well.

Add in the wet ingredients and mix together until blended.

Use a greased (or paper liners) 12 well muffin pan and fill each well to the top.

Bake for approximately 12-15 minutes until a knife inserted into the center comes out clean.

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