Pumpkin muffin (with milk, oat flour)
This recipe is other way to add fibre, antioxidants and more nutrients to your body from the whole food, for example you will have vitamin E from oat and rapeseed oil, alongside vitamin A (as beta-caroteno) from pumpkin. Also the spices flavour from cinnamon, nutmeg and ginger will add more antioxidants at this treat, because healthy eating doesn’t mean you have to deprive yourself of good-tasting food.
Knowing more about the ingredients, according to the Whole Grain Council, scientific studies have concluded that like barley, oats contain a special kind of fibre called beta-glucan found to be especially effective in lowering cholesterol. Plus, oats have a unique antioxidant, avenanthramides, that helps protect blood vessels from the damaging effects of LDL cholesterol.
- 1 cup + 1 tablespoon rolled oats, ground (oat flour).
- 4 tablespoon coconut palm sugar*.
- 1 tablespoon cinnamon.
- 1/2 teaspoon nutmeg.
- 1/4 teaspoon ginger.
- 1 egg room temperature.
- 1 teaspoon baking powder.
- 1/2 cup vegetable milk or your favourite milk.
- 1/4 cup rapeseed oil or your favourite vegetal oil.
- 1 cup pumpkin pure.
- 1 teaspoon vanilla extract.
- 1/3-1/4 cup dark chocolate chips or raisins (optional).
- Preheat oven to 180°C.
- Grease and flour a cupcake tray, I used a silicone cupcake case.
- Whisk oil, egg, sugar, milk and vanilla to blend. Stir in pumpkin pure. In a separate bowl, sift your oat flour with cinnamon, ginger, nutmeg and baking powder. Stir in your pumpkin mixture and stir just until blended.
- Add the dark chocolate chips or raisins to your dough and mix.
- Scrape into prepared cupcake pan or in your silicone muffin case and bake for 15-18 minutes, until a tester inserted in the centre of the cupcake comes out clean. After cooled for 10 minutes, turn cupcakes out to cool completely.
*You can use your favourite sugar, but you should adjust the quantity, whether is necessary.