Vegan pumpkin muffin

Ingredients

• 150 g Pumkin, cooked and pureed
• 4 tbsp Maple syrup
• 3 tbsp Coconut yogurt
• 1 tbsp Melted coconut oil
• 200 g Almond flour
• 50 g Walnuts, ground
• 1 tsp Baking soda
• 1 tsp Cinnamon, ground
• 1 pinch Salt

Method

1. Place rack in upper third of oven and preheat oven to 180°C.
2. Line a 12-cup muffin tin with paper or foil liners.
3. Add pumpkin purée in a large bowl then whisk in the maple syrup, then the yoghurt and oil.
4. Sprinkle the baking soda and salt over the top, then stir until combined.
5. Gently stir in the almond flour and ground walnuts until barely combined.
6. Scoop the mixture into the prepared muffin tins, filling them nearly to the top.
7. Bake for 20-22 minutes, until a toothpick inserted in the centre comes out clean and the muffins spring back lightly when tapped in the centre.