Pumpkin Breakfast Mini Muffins

1 can pumpkin

1/3 cup apple sauce

1/2 cup maple syrup (for infants: cut sugar content and use only 1-2 tbsp)

1 tsp vanilla extract

2 eggs

2 tbsp milk

1 cup oat flour (blend 1 cup oats in food processor or blender for a few seconds)

1/3 cup ground flax seed

1/4 cup almond flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground ginger

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Preheat the oven to 350 degrees. In a medium bowl, combine the canned pumpkin, apple sauce, maple syrup, vanilla extract and eggs. In a small bowl, combine the oat flour, flax seed, almond flour, cinnamon, nutmeg, ground ginger, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients. Mix until just combined. Grease a mini muffin pan with coconut oil and fill with batter. Bake for 12 minutes.