By Irene Hayton

These wheat-free muffins are low in fat and sugar. Try baking in mini muffin pans (decrease baking time by about 5 minutes) for smaller bite-sized snacks. 

  • 2 cups (500 ml) slow-cooking oats
  • 1¼ cups (300 ml) low-fat milk, buttermilk, soy milk, or rice milk
  • 1¾ cups (400 ml) mashed cooked pumpkin or a 14 ounce (398 ml) can
  • 3 tablespoons (45 ml) pure maple syrup
  • 6 tablespoons (90 ml) melted coconut oil or butter
  • 2 eggs
  • 3 cups (750 ml) amaranth flour
  • 2 tablespoons (30 ml) nonalum baking powder
  • 1 teaspoon (5 ml) baking soda
  • 2 teaspoons (10 ml) stevia/ChicolinTM
  • 2 teaspoons (10 ml) cinnamon
  • 1 teaspoon (5 ml) nutmeg
  • 1 teaspoon (5 ml) ground (powdered) ginger
  • 1 teaspoon (5 ml) sea salt

In a large bowl, combine the oats, milk, pumpkin, and maple syrup. Mix well and let stand for at least 15 minutes to soften the oats. Add the eggs and coconut oil or butter and mix well.

In a separate bowl, combine the flour, baking powder, baking soda, stevia/ChicolinTM, cinnamon, nutmeg, ginger, and sea salt. Mix well and then add to the other ingredients. Mix just until moistened. Spoon the batter into a lightly buttered or paper-lined muffin pan. Bake at 375º F (190º C) for 20 to 25 minutes, or just until a toothpick inserted in the centre of a muffin comes out clean. Place the muffin pan on a wire rack to cool for 10 minutes before removing the muffins. Makes 24 muffins. (Muffins are best if eaten within 2 days, or they can be frozen for later use.)