Dairy-free pancakes
Skip regular milk and replace it with coconut or hemp milk in these light pancakes suitable for people with dairy or lactose intolerance
Healthy pumpkin muffins
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 10
Skip to ingredients
- vegetable oilfor the tin
- 200g coarsely grated pumpkinor butternut squash
- 2 tsp ground cinnamon
- 1 tsp ground mixed spice
- ½ tsp ground ginger
- 175g Greek-style oat yogurt
- 2 eggs
- 125ml oat milk
- 1 tbsp maple syrup
- 175g wholemeal spelt flour
- 100g raisins
- 1½ tsp baking powder
- 25g pecanschopped
Nutrition: Per serving
- kcal167
- fat5g
- saturates0.7g
- carbs23g
- sugars10g
- fibre3g
- protein5g
- salt0.85g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and line a muffin tin with 10-11 cases and very lightly oil them (otherwise the fat-free mixture tends to stick to the paper). Alternatively, use silicone cases. Put the pumpkin in a bowl, partially cover so steam can escape, then microwave on full power for 5 mins. Mash the cooked pumpkin with the spices until smooth. Allow to cool.
step 2
Beat the yogurt, eggs, oat milk and maple syrup into the pumpkin, then fold in the flour, raisins and baking powder until well mixed. Add a drop more milk if required. Scoop into the muffin cases and sprinkle over the pecans. Bake for 20-25 mins until risen and firm. Leave to cool and serve. Will keep chilled for up to three days in an airtight container.
