Flourless Pumpkin Bread/Muffins

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I originally made these as muffins, and they were a hit with my fam. Perfect to have prepped for the week to enjoy as breakfast or simply a satisfying, on-the-go snack.

Last Saturday was gloomy and rainy and I needed to bake. I transformed this same recipe and instead of a muffin tray, used a bread pan. It came out well and I'll definitely be making again!

Cook times for both are below. The only thing I am going to experiment with next time is the addition of coconut oil somewhere. I think it would be the perfect extra little something that keeps it moist (I hate that word too - someone please make up a new word that gets the same point across!!!).

 

Melty goodness, come to mama

Melty goodness, come to mama

 

Ingredients:

  • 1 cup pumpkin puree (or baked sweet potato)
  • 1/2 cup honey
  • 2 eggs
  • 1/4 cup almond milk
  • 1/4 cup almond butter
  • 2.25 cup oat flour (I just blended rolled oats to make my own)
  • 1 tsp. baking soda
  • 1 tbsp. vanilla
  • 1 tsp cinnamon
  • Sprinkle of sea salt
  • 1/2 cup dark chocolate chips (could use blueberries or nuts too!)
     

Directions (muffins):

  • Pre heat oven to 350 F
  • Line a cupcake tray with liners or grease each cup- (I made wax paper cups, see below for how to make)
  • Put all wet ingredients in blender (puree, honey, eggs, almond milk, + nut butter) and blend until smooth
  • Add in all other ingredients (except chocolate chips) and blend until even
  • Fold in chocolate chips, then fill each cupcake liner until 3/4 full. I topped mine with a couple more chips and pumpkin seeds
  • Bake for about 23 minutes (everyone's oven is different, just make sure the tops are golden)
  • Let cool and enjoy :)
     

    Wax Paper Liners:

  • Cut wax paper into 5"x5" squares
  • Find a jar, can, or something hard that will fit in the cup
  • Place wax paper piece over the cup of the cupcake liner, and use the jar/can to press it into the cup to mold each little wax paper nest
  • I sprayed them with coconut oil spray and then filled them with the muffin batter
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Directions (bread):

  • Pre heat oven to 325 F
  • Grease a bread pan, or line it with wax paper (I cut pieces so it would fit)
  • If you have to make the oat flour, blend your oats before the blender has any wet ingredients, and set aside
  • Put all wet ingredients in blender (puree, honey, eggs, almond milk, + nut butter) and blend until smooth
  • Add in all other ingredients (except chocolate chips/nuts) and blend until even
  • Fold in chocolate chips, then pour into bread pan (I believe mine is 9")
  • Top with extra chocolate chips and seeds
  • Bake for 40-60 min. I know that's a big gap, but everyone's oven and bread pan size is different. I waited until the toothpick trick worked, and the center wasn't liquid-y.
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