Laura'S Gluten- And Dairy-Free Pumpkin Muffins

• 1 1/2 cups rolled oats
• 1 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup applesauce
• 1 cup pumpkin puree
• 3/4 cup almond milk
• 4 eggs, slightly beaten
• 1/4 cup coconut oil
• 1/4 cup agave nectar
• 1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
2. Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
3. Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter.
4. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.

rolled oats, coconut flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, salt, applesauce, pumpkin puree, almond milk, eggs, coconut oil, nectar, vanilla

Taken from www.allrecipes.com/recipe/255819/lauras-gluten-and-dairy-free-pumpkin-muffins/ (may not work)