Get Pumped! Pumpkin Raisin Muffins

This recipe is from the recently released book Own Your Health by Glen Merzer. Chef AJ contributed most of the recipes and this one sounds perfect as a quick grab and go breakfast, a mid day snack or for dessert! For me, I may pack it along for any lengthy trips as a nutritious mini meal.


INGREDIENTS:


2 large, very ripe bananas

1 15 oz ounce can pumpkin puree (do not get the canned pie filling as it contains added sugar and other ingredients)

1/2 cup unsweetened non-dairy milk of your choice

1/2 cup date paste which is made by processing 1 lb. of pitted dates with 1 cup water

2T flax ground flax seed

1T Pumpkin Pie Spice

1 teaspoon vanilla powder

1 cup raisins (suggested golden raisins)

3 cups gluten-free oats


Directions:

  1. Preheat oven to 350 °. F.

  2. In a food processor, process the bananas and non-dairy milk until smooth.

  3. Add in pumpkin, date paste, vanilla powder, flax seeds and spice and process until smooth

  4. Transfer to a large bowl and stir in the oats and raisins.

  5. Spoon equal amounts of batter into a muffin lined cupcake pan or silicone muffin pan.

  6. Bake 45 minutes. (note, muffins do not rise)




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