To prepare the 'flaxegg', mix the ground flaxseeds with water and place in the fridge for 10 minutes until they form a thick gel-like mixture.
In the meantime, combine the wholemeal flour, oat flakes, cinnamon, ginger, baking powder, baking soda, and salt.
Ingredients List
Ground Flaxseeds
2tbsp
Water
6tbsp
Wholemeal Flour
300g
Jumbo Rolled Oats
20g
Cinnamon
0.25tsp
Ginger
0.25tsp
Baking Powder
16g
Baking Soda
1pinch
Salt
1pinch
Pumpkin Puree
250g
Bananas
0.5
Almond Milk
200mL
Vanilla Extract
1tsp
Dates
100g
Cacao Nibs (optional)
to taste
STEP 2
In another bowl, mash the pumpkin puree with the banana and add almond milk, vanilla extract, finely chopped dates, and the prepared 'flaxegg'. Then, incorporate the dry ingredients into the wet ones, a few spoonfuls at a time.
Ingredients List
Ground Flaxseeds
2tbsp
Water
6tbsp
Wholemeal Flour
300g
Jumbo Rolled Oats
20g
Cinnamon
0.25tsp
Ginger
0.25tsp
Baking Powder
16g
Baking Soda
1pinch
Salt
1pinch
Pumpkin Puree
250g
Bananas
0.5
Almond Milk
200mL
Vanilla Extract
1tsp
Dates
100g
Cacao Nibs (optional)
to taste
STEP 3
Pour the pumpkin batter into a muffin tray lined muffins cases filling them at two-thirds. If desired, you can sprinkle the top with some extra oat flakes and raw cacao nibs.
Ingredients List
Ground Flaxseeds
2tbsp
Water
6tbsp
Wholemeal Flour
300g
Jumbo Rolled Oats
20g
Cinnamon
0.25tsp
Ginger
0.25tsp
Baking Powder
16g
Baking Soda
1pinch
Salt
1pinch
Pumpkin Puree
250g
Bananas
0.5
Almond Milk
200mL
Vanilla Extract
1tsp
Dates
100g
Cacao Nibs (optional)
to taste
STEP 4
Bake the muffins at 200°C (390°F) for 20 minutes or until a skewer inserted in the centre comes out clean. Then, transfer them onto a cooling rack. Slice them in half and spread with raw honey or nut butter for extra flavour!