Spiced Pumpkin Pecan Muffins

foodrevolution.org

2 cups organic oat flour

1 cup organic raw oats

⅓ cup coconut sugar (or date paste, link in Chef’s Notes)

2 tsp ground cinnamon

2 tsp ground ginger

¼ tsp ground nutmeg

¼ tsp allspice

2 tsp baking powder

1 tsp baking soda

¼ tsp salt (optional)

¼ cup almond butter

½ cup pumpkin puree (from fresh cooked and puréed or BPA-free canned (pumpkin only))

¼ cup ripe banana (mashed)

1 ½ cups plant-based milk (unsweetened)

1 tbsp apple cider vinegar

¾ cup pecans (chopped)

Directions at foodrevolution.org

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