Ingredients
– 1 cup rolled oats
– 1 cup canned pumpkin
– 1 cup almond milk
– 1/3 cup honey
– 1/3 cup olive oil
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
– 1/4 teaspoon nutmeg
Method
1. Preheat your oven to 180°C and line a muffin tray with paper liners.
2. In a blender, combine the rolled oats, canned pumpkin, almond milk, honey, olive oil, and vanilla extract. Blend until smooth.
3. Transfer the mixture to a bowl and stir in the baking powder, cinnamon, salt, and nutmeg until everything is well combined.
4. Divide the batter evenly into the muffin liners, filling each about three-quarters full.
5. Bake in the preheated oven for around 20-25 minutes, or until a toothpick comes out clean.
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