Pumpkin and Apple Muffins

Fiber, beta carotene, quercetin, and zinc transform these pumpkin and apple muffins into scrumptious brain and eye health powerhouses. Made with fresh apples, pumpkin, and oats, these wholesome treats will keep you warm on a cool autumn morning.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup canned pumpkin or pumpkin purée
• 1 apple, peeled and finely chopped (about 1 cup)
• ½ cup maple syrup or honey
• ¼ cup milk (can be substituted for coconut or almond milk)
• 2 eggs
• ⅓ cup oats
• ⅓ cup coconut oil (melted)
• 1 ½ teaspoons cinnamon
• 1 ½ teaspoons of pumpkin pie spice (or cinnamon, nutmeg, and allspice)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• Optional: nuts, chocolate chips, or chopped dried fruit for additional mix-ins

Instructions:

1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
2. In a mixing bowl, stir together whole wheat flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice blend. In a separate bowl, stir together melted coconut oil, maple syrup (or honey), and eggs until well combined. Mix the pumpkin purée, milk, and vanilla extract until the texture is smooth.
3. Combine both mixtures into one bowl and stir. Fold in chopped apple.
4. Add in any optional ingredients like dark chocolate chips, walnuts, or pecans
5. Pour the batter into the pan of muffin cups, evenly.
6. Bake for 24 minutes, or until a toothpick can be pulled out cleanly from the muffins.
7. Set aside to cool.

Serves: 6-12