Vegan Pumpkin Seed Oat Muffins

Indulge in these healthy, vegan, gluten-free, and school-safe oat muffins. They are quick and easy to make, and boast with nutrient-dense goodness! Toss them into your child’s lunch bag for a hearty snack, or serve them for breakfast with yogurt and berries, or nut butter on top.

These pumpkin-oat muffins are approved by the pickiest eaters!

Ingredients (roughly 10 muffins)

2c. rolled oats
1/2c. raw pumpkin seeds
6 dates (soaked for 10 minutes in water). Add a few more for extra sweetness.
2 bananas
1.5c. almond, cashew or coconut milk
4 tbs. flax seeds
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt (or slightly less)

Instructions

1. Preheat oven to 350F.
2. Combine all the ingredients in a blender and blend until smooth.
3. Line muffin tray with muffin liners and put the batter into each muffin tray. Do not over-fill. Leave some room for the muffins to rise.
4. Let the batter sit for 5 minutes to thicken.
5. Put the muffin tray in the oven and bake for 20 minutes.
6. Take out of the oven and let them cool down. The muffins will continue to harden a bit.

You can serve fresh or freeze for up to a month.