These muffins are healthy and super delicious. Made with pumpkin, cornmeal, rolled oats, flax, cinnamon, and nutmeg with a yummy cranberry compote.
Preheat your oven to 350 degrees Fahrenheit.
This recipe will make about 10 muffins. I prefer to use muffin tins with cupcake cups.
CRANBERRY COMPOTE 2 cups raw cranberries 1 cup water 5 Tbsp date sugar 2 tsp cornstarch or arrowroot (added at the end)
In a small pan, combine all the ingredients.
Bring to a boil, then reduce to medium-high for about 10 minutes.
Whisk in the 2 tsp of cornstarch then turn off the heat and set aside. The sauce will thicken.
Flax egg (2 Tbsp ground flax + 3 Tbsp water).
Mix in a small cup and set aside while we prepare the rest of the ingredients.
RECIPE 1 cup unsweetened almond milk (or your choice of plant milk) 1 cup fine cornmeal 1 cup rolled oats (pulsed in a food processor) 1 tsp cinnamon 1 tsp nutmeg 1 tsp baking powder 1 tsp vanilla extract ½ cup pumpkin puree
Combine all the ingredients in a food processor or blender including the flax egg mixture.
Blend until smooth. Fill the muffin cups about ¾ to allow them to rise a bit.
Pour 1-2 Tbsp spoons of the cranberry compote on top and using the back of a spoon, straw or chopstick swirl the cranberry through the batter in each cup.
You will have about 1 cup of cranberry left over. I like to cover the tops of each muffin with this after they are done baking.
Bake at 350 degrees Fahrenheit for 25-30 minutes.