Easy, one bowl, muffins that can be made ahead for those hectic early morning practices.  You can even freeze them ahead and pull one out the night before.


1/3 cup of extra-virgin olive oil or melted coconut oil

1/2 cup of maple syrup

2 eggs, at room temperature 

1 cup of pumpkin puree

1/4 cup of milk

1 teaspoon baking soda

1 teaspoon of vanilla extract

1/2 teaspoon of salt

1/2 teaspoon of cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice or cloves

1 3/4 cups whole wheat flour 

1/3 cup old-fashioned oats, plus more for sprinkling on top  


Preheat oven to 325 degrees.  Use a non-stick muffin tin or use muffin cups.

In a large bowl, beat oil and maple syrup with  Sprinkle the a whisk.  Add eggs, and beat well.  Mix in the pumpkin puree and milk, followed by the baking soda, vanilla, salt, and all spices.

Add the flour and oats to the bowl and mix with a large spoon, just until combined.  

Add the batter evenly between ten muffin cups. Sprinkle the top of the muffins with a little of the oats. Bake for 25 minutes, or a toothpick inserted in the middle comes out clean.  Let muffins stand in the tin for  few minutes before removing.  Let cool on a cooling rack.



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