BooBerry Pistachio Pumpkin Muffins

Why I Love These Muffins:

  • Vegan
  • Unbelievably delicious
  • Non-baker friendly
  • Making them is quick & easy
  • Tasty hot or cold (I actually like them better cold)
  • Perfect fall recipe
  • Great for meal prep
  • Yummy snacks or breakfast treats

The Ingredients:

Honestly, I usually eyeball these guys & that’s part of why I like them so much. While I think my cooking skills are on point, I am not the baker of the family. So, these lovely muffin treats can be made by anyone; trust me.

  • Oats – 2cups
  • Blueberries – 1/2 cup (or more if you prefer)
  • Pistachio – 1/4 cup
  • Banana – 2
  • Pumpkin Puree – 1/2 can or 1 cup
  • Vanilla Extract – 1 Tsp
  • Cinnamon – 2 Tsp
  • Almond or Oat Milk – 1 cup or more if the mixture seems dry
  • Chia Seeds (optional) – 2 Tbls
  • Agave (options) – drizzled over the top between baking

Let’s Get Into It:

Preheat oven 425 °

Combine oats, banana, almond milk, pumpkin puree & vanilla into a large mixing bowl. Mash ingredients together. I usually use a fork to do this part.

Once all ingredients are mashed to satisfaction add remaining ingredients.

Place scoops of muffin mix into a baking dish of choice. You can use cupcake paper for an easier cleanup.

Bake for 30 minutes or until your muffins look as delish as these. If you want them a little sweeter add a drizzle of agave to the tops 15 minutes into the baking process.

Lastly, try to avoid eating them all in one sitting.

Watch the Magic Happen:

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