Pumpkin Spice Muffins

 

2 c oat bran

1/2 c dates, packed (soak for a few mins in warm water if dry)

1/2 c  lite coconut milk (or another non-dairy milk)

1/2 tsp salt

1 – 2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp pumpkin spice (optional)

1 15 oz can pumpkin (or about 2 c)

1/3 c raisins

Pre-heat oven to 375 F.

Mix dry ingredients (oat bran, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin pie spice). Sift or stir with a fork to combine.

Puree dates in a high-powered blender. Add them to the dry mix. Add remaining wet ingredients (pumpkin puree and non-dairy milk). Stir to combine, but don’t over stir. Once combined, stir in raisins.

Generously fill paper/foil muffin cups (or use a non-stick tin).

Bake about 20 minutes or until center is firm to your liking.

Nutrition Information: Using lite coconut milk (the kind from a can) and raisins, each muffin has 118.3 calories, 1.7 grams of fat, 154.1 miligrams of sodium, 21.8 g carbs, with 4.8 g fiber, and 3.2 g protein (according to Sparkpeople).