These muffins are another way to add fiber and nutrient-rich veggies to your day. Pack a little more nutritional punch into this recipe by using organic canned pumpkin.
Recipe information
Yield
makes 12 muffins
Ingredients
1
1
2
1
1
1
1
1
1
1
1
1
2
2
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
Step 2
Mix together the oat flour, barley flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice in a large bowl. In another bowl, mix the milk, egg, agave nectar, canola oil, vanilla extract, and pumpkin. Pour the milk mixture over the dry ingredients and mix until just combined. Fold in the raisins, walnuts, and pumpkin seeds. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.