Pumpkin Oat Muffins with Greek Yogurt

Instructions:

1. Preheat your oven to 350°F (175°C). Line your muffin tin with liners or grease it with a bit of coconut oil.
2. Whisk the oat flour, rolled oats, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Stir until you don't see any clumps of flour.
3. Add the pumpkin puree, Greek yogurt, maple syrup, egg, and vanilla to the dry mix.
4. Stir with a spatula until just combined. Stop the moment the white flour streaks vanish. If you overmix, the muffins will be tough.
5. Spoon the batter into the 12 cups. Fill them about 3/4 of the way up.
6. Bake for 18-22 minutes. Wait until the tops spring back when touched and a toothpick comes out clean.
7. Let them sit in the pan for 5 minutes. This helps the structure set so they don't fall apart.
8. Move the Pumpkin Oat Muffins to a wire rack to cool.