Hearty Oat Muffins

These are hearty muffins great for a grab and go snack or paired up at breakfast as a healthier option. Packed with protein with Greek yogurt, moistened with pumpkin puree and lots of fiber with oats with the addition of a favorite of mine, Lucuma powder. 

​Makes 12 muffins

Ingredients:

(Wet)
1/2 cup of pumpkin puree
2 eggs (preferably organic)
2 tablespoons of pure maple syrup
1 cup of full fat plain Greek yogurt
1/2 cup of plant based milk of your choice(no sugar added)
1 tablespoon of coconut oil

(Dry)
1 cup of toasted oat flour (you can purchase at Anson mills.com)
1/2 cup of quick cooking oats
1/4 cup of whole wheat pastry flour
1/4 cup of organic Lucuma powder
1/2 teaspoon of baking soda
1 1/2 teaspoons of baking powder
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger

(Fold in)
1/4 cup of dark chocolate chips
1/4 cup of dark raisins

Directions:

Preheat oven to 350F. 

In a mixing bowl, mix the wet ingredients together using a whisk. Set aside.

In a large mixing bowl, combine the dry ingredients and whisk together to combine.

Add the wet ingredients to the dry and mix until just combined. (Do not overmix to prevent the muffins from getting tough.

Fold in the chocolate chips and raisins. 

Oil a muffin pan or use muffin liners. Scoop about 1/4 cup evenly for each muffin.

Place into a preheated oven for 15 to 20 minutes or until a toothpick inserted in the middle comes out clean.