Nutritious pumpkin breads

I invite you to discover my brand new recipe with autumn flavors 🎃🍂🍁

It is a nutritious pumpkin bread, ideal to bring along on outdoor hikes, to add a little dose of energy & happiness to your day🍂

🎃 Here are the ingredients for these little autumn muffins:
– 1 cup buckwheat flour
– 1/3 cup oat bran
– 1/4 cup ground flaxseeds
– 5 Medjool dates, pitted and chopped
– 1/2 cup gluten-free rolled oats
– 1 tsp cloves
– 1 tsp baking soda
– 1/2 cup chopped pecans
– 1/2 cup fresh cranberries
– 1 1/4 cups pumpkin purée (pumpkin and water)
– 2 eggs
– 1/2 cup unsweetened applesauce
– 1/4 cup unsweetened nut milk (almond or cashew milk)
– 1/2 cup vegan vanilla protein powder

🎃 Preparation:
– Cut your pumpkin and boil until it reaches a soft texture
– Process the pumpkin pieces in a food processor with the cooking water
– Place the cranberries in a microwave-safe dish, cover with water, and heat in the microwave for 2 minutes. Drain the fruit afterward
– In a large bowl, combine the flour, oat bran, ground flaxseeds, crushed dates, rolled oats, cloves, baking soda, protein powder, nuts, and cranberries
– In another bowl, combine the rest of the ingredients
– Combine the liquids with the dry ingredients without overmixing
– Bake the muffins for 20 minutes at 350°F or until the dough springs back when pressed with a finger
-Makes 8 small breads, 9 large muffins, or 12 small muffins

All that’s left is to enjoy 💛

Health is a way of life 🍁