1 1/4 cups whole wheat pastry flour
3/4 cup regular whole oats
1/2 cup steel-cut oats
2 tablespoons ground flaxseed
1 heaping teaspoon baking powder
1 tablespoon cinnamon
1 cup puree pumpkin
1/2 banana, mashed
1/2 cup maple syrup
1 tablespoon apple cider vinegar
1/3 cup vegetable oil
3/4 cup vanilla nondairy milk
1 teaspoon well minced fresh ginger
1/2 to 3/4 cup vegan chocolate chips
1. Preheat oven to 350 degrees F, and grease muffin pan or line with liners. In a large bowl, mix dry ingredients, except chocolate chips. In a smaller bowl, mix wet ingredients except ginger.
2. Pour wet ingredients into the dry, then mix out lumps. Gradually add extra milk if it seems too dry. Batter should be somewhat more moist than regular cookie dough. (It looks kind of like orange oatmeal).
3. Stir in ginger, making sure to thoroughly distribute it. Stir in chocolate chips. Fill each liner to the top, bake 15-20 minutes. Enjoy!