@Regranned from @letscookvegan - Cinnamon Crumble Muffins made with the delicious @florahealthy hydro-therm pumpkin seed oil đ (Recipe below) We love using this oil in our cooking because of it's unique hydro-therm technique, inspired by traditional European pressing, which uses a gentle, low-temperature method, ensuring the protection of the full spectrum of essential fatty acids and the highest taste and quality.â Recipe:â â Makes 6 big muffinsâ â Ingredientsâ â MUFFINSâ â 1/4 mashed bananaâ â 1/2 cup pumpkin puree (sweet potato also works) â 1 flax egg (1 tsp of ground flax seed + 2 tbsp of water)â â 1/3 cup of brown sugar â â 2 tbsp maple syrupâ â 1/4 cup @florahealthy pumpkin oilâ â 1 1/4 cup gluten-free flour blendâ 1/4 cup of almond flourâ 3/4 cup gluten-free rolled oatsâ â 1 tsp vanilla extractâ â 2 tsp baking sodaâ â 1 tsp ground cinnamonâ pinch of sea saltâ â â Crumble Topping:â â 1/4 cup of flourâ â 2 tbsp of crushed walnuts or almondsâ â 1 tbsp of @florahealthy pumpkin oilâ â 3 tbsp of brown sugarâ â â â How to make:â â Preheat oven to 350 F.â â 1. Whisk all wet ingredients in a bowl well. Add sugar and continue whisking.â â 2. Mix all dry ingredients together and then add dry ingredients to wet and whisk well.â â 3. Mixture should be thick consistency. If too thick, simply add 2-4 tbsp. of water.â â 4. Pour or scoop platter into muffin baking dish.â â 5. Bake for 30 mins until top is nice and golden brown and fork/knife comes out clean from the muffins.â â 6. Let cook for 5-10 mins and enjoy as snack / dessert. Keeps in fridge for 1 week.â If you'd like to get your hands on their delicious healthy oils use this code oils17 for 25% off all of their culinary oils. Enjoy & happy holidays! #BeFloraHealthy#ad#letscookvegan - #regrann (at Belo Horizonte, Brazil)