You can't go wrong with this vegan and gluten free snack - these muffins turn out moist & soft and have an addictive fall flavour. Peanut butter makes a surprisingly delicious topping on these! Enjoy!
Grease a 12 cup muffin tray with vegan gluten free margarine or coconut oil.
In a small bowl, add 3 tablespoons water to the flax seed meal and let sit for 5 minutes.
If you don't have oat flour, take rolled oats and pulse in a food processor until you have a flour. If you are making your own oat flour, remove this from food processor and put in a seperate bowl.
Drain the dates (make sure they are pitted) and place in food processor with the pumpkin puree, maple syrup, coconut milk, cinnamon, nutmeg and ginger. Process until smooth - no chunks of dates remaining.
Add the flaxseed mixture, the oat flour, and the gluten free flour to the food processor. Mix until combined.
Add the baking soda and mix until just combined and then scoop into muffin trays. It is important to not over mix here and to start filling the muffin trays immediately after the baking soda has mixed into the batter. Fill each muffin cup to the halfway point.
Place in oven and remove after 25 minutes or when you see the sides have browned a little.
Let cool. Recommended topping on these is crunchy peanut butter.