advice | Early practice muffin

Early practice mornings are messy.  Good thing these muffins aren't.  They take ONE BOWL to prepare and freeze beautifully.  Skip the drive-thru and grab one of these to go instead.  PLUS, there's no butter or sugar so you can feel happy about your breakfast choice.  
 

Ingredients

  • 1/3 cup of melted coconut oil or EVOO
  • 1/2 cup maple syrup
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • ¼ cup milk of choice 
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice or cloves
  • 1¾ cups whole wheat pastry flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  1. Preheat oven to 325 degrees. 
  2. In a large bowl, beat the oil and maple syrup with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the ten muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack.  

    Tip:  Chef Alison likes to prepare ahead of time and freeze.  Just pull the muffins out the night before and you have breakfast on those early hockey mornings.  
     

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