Makes 12 muffins. I use a non-stick muffin tray, but if you are concerned, you can insert paper muffin cups or grease your pan.
- 72 g coconut oil
- 65 g ginger syrup
- 25 g honey
- 225 g pumpkin puree
- 2 eggs (or Bob’s Red Mill Egg Replacer)
- 1/4 cup milk of your choice (I use almond)
- 75 g chopped ginger balls
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp clove
- 1/4 tsp nutmeg
- 198 g white whole wheat flour
- 30 g oats
- generous handful chocolate chips
Preheat over to 325°F
Melt coconut oil.
Stir in ginger syrup & honey. When emulsified, mix in pumpkin puree, eggs, milk, ginger balls.
Mix in baking soda, vanilla, salt, cinnamon, nutmeg, clove.
Mix in flour & oats. Then chocolate chips until it looks like you will get one in every bite.
Bake for ~25 minutes, or until toothpick inserted comes out clean (or with only melted chocolate smears).
Cool in pan for 5 minutes, remove to cool rest of the way.