Ingredients
Method
Preparation
- Preheat your oven to 350°F and grease a 12-cup standard-size muffin pan or a 24-cup mini muffin pan with coconut oil.
- In a large bowl, combine oat flour and baking soda. Mix together thoroughly.
- Add in the eggs, applesauce, pumpkin puree, and melted coconut oil. Stir gently until just combined; some lumps or streaks of flour are okay.
- Pour the batter into the greased muffin pan, filling each cup until ⅔ full.
Baking
- Bake in the oven for 15 to 20 minutes for standard-sized muffins or 10 to 15 minutes for mini muffins.
- Test doneness by inserting a toothpick into the center; it should come out clean.
- Once baked, remove the muffins from the pans and let them cool completely on a wire rack.
Notes
Serve as a special treat or reward during training. Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to three months.
