Pumpkin Oat Muffins

3/4 cup brown rice flour
3/4 cup steelcut oats
3/4 cup oat bran
1/2 cup brown sugar
2 tsp baking soda
2 tsp baking powder
1 Tbsp cinnamon
1/2 tsp nutmeg
1 tsp cardamom
1 tsp allspice
1 tsp ground ginger
1/2 tsp cloves
1/2 tsp salt
700g pumpkin puree (25oz --- roughly 3 cups)
2 large eggs
2 Tbsp vanilla extract
3 Tbsp blackstrap molasses
75g sliced almonds
90g dark chocolate chips
75g raisins

These are a dense, hearty muffin. They freeze very well, and should be kept in the refrigerator.

They also work very well with banana instead of pumpkin.

Preheat oven to 375 degrees.

Roast almonds in oven as it is pre-heating (approx. 5 minutes). Crush by hand after cooling.

Spray 2 regular sized 12-muffin tins with non-stick spray. Do not use papers - you'll never get them off.

Mix all dry ingredients (except for chocolate chips, almonds, and raisins) in large bowl. Put aside a couple of Tbsp of mixture in to bowl or bag, then add the chocolate chips, almonds, and raisins to the bowl or bag, tossing them to coat.

Mix all wet ingredients in separate bowl. Gradually add the dry ingredients, mixing gently until just mixed (lumpy is fine). Add the floured chocolate chips, almonds, and raisins and just mix.

Put mixture in to muffin tins, roughly 1/4 cup of mixture per tin.

Bake for 27-30 minutes on bottom rack (check for toothpick to come out clean from centre of muffin).

Allow to cool on racks for about 10 minutes, then remove from muffin tins.

Serving Size: 24 x 1/4 cup

Number of Servings: 24

Recipe submitted by SparkPeople user ICEDEMETER.