Lauras Gluten And Dairy Free Pumpkin Muffins Recipes

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LAURA'S GLUTEN- AND DAIRY-FREE PUMPKIN MUFFINS



Laura's Gluten- and Dairy-Free Pumpkin Muffins image

Delicious and moist. Kids love them too! Gluten- and dairy-free.

Provided by MrsDavis

Categories     Pumpkin Bread

Time 35m

Yield 18

Number Of Ingredients 15

1 ½ cups rolled oats
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup applesauce
1 cup pumpkin puree
¾ cup almond milk
4 eggs, slightly beaten
¼ cup coconut oil
¼ cup agave nectar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
  • Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
  • Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter.
  • Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 11.4 g, Cholesterol 41.3 mg, Fat 4.8 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 185.1 mg, Sugar 5.7 g

LAURA'S GLUTEN- AND DAIRY-FREE PUMPKIN MUFFINS



Laura's Gluten- and Dairy-Free Pumpkin Muffins image

Delicious and moist. Kids love them too! Gluten- and dairy-free.

Provided by MrsDavis

Categories     Pumpkin Bread

Time 35m

Yield 18

Number Of Ingredients 15

1 ½ cups rolled oats
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup applesauce
1 cup pumpkin puree
¾ cup almond milk
4 eggs, slightly beaten
¼ cup coconut oil
¼ cup agave nectar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
  • Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
  • Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter.
  • Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 11.4 g, Cholesterol 41.3 mg, Fat 4.8 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 185.1 mg, Sugar 5.7 g

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