Monday, August 2, 2010

Ginger Pumpkin Muffins

3 Oz Organic Unsweetened Apple Juice
4 Oz Container Organic Unsweetened Natural Apple Sauce
1/4 Cup Bob's Red Mill Ground Flax Seed
1/2 Cup Hodgson Mill Oat Bran
1 1/4 Cups Bob's Red Mill Oat Flour
2 tsp Argo Aluminum Free Baking Powder
1 tsp Zyad Ground Cinnamon
1 tsp Spice Island Ground Ginger
5-6oz Oikos or Chobani Brand Greek Vanilla Yogurt
1/2 Cup Organic Shredded Carrots
1 tsp crushed refrigerated ginger in jar 
3 tbsp Agave Syrup
1/4 Cup Pumpkin Seeds

Preheat oven to 375.

In a large bowl, mix oat bran, oat flour, baking powder, cinnamon, ground flax seed.

In a separate bowl mix apple juice, applesauce, yogurt, carrot, ginger, & Agave syrup. 

Pour dry ingredients into bowl with wet ingredients and mix well. Finally add in pumpkin seeds and mix.

Spoon muffin batter into environmentally Friendly muffin liners or muffin pan sprayed with baking flour spray.

Bake 18-20 Minutes

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