I have been having a hard time digesting gluten lately so I decided to experiment with some flour free pumpkin muffins. I have to admit it was a fail the first few times, but I finally got it right and these are amazing!!!
Pumpkin Oatmeal Muffins
-1 1/2 cups of oats
-1/4 cup egg whites or egg beaters
-1/4 cup of plain nonfat greek yogurt
-1/4 cup veg oil or 1/2 cup applesauce
-nutmeg, cinnamon, ginger to taste (I like a lot!!)
-1 cup of pumpkin
-1/8 cup stevia
-tsp of baking soda
-tbs of baking powder
1. Preheat the oven to 350.
2. Mix all the ingredients in a large bowl until they form a consistent mixture. (You can put the oats into a food processor but I didn’t.) I let mine sit for 10 minutes so that the oats absorbed the batter.
3. Place baking cups into regular sized cupcake tray cups and spoon 2 tbs sized spoonfuls into each cup.
4. Bake for 15-20 minutes. They are finished cooking when a toothpick or knife can be stuck in them and come out clean!
5. Consume 1 muffin with a complete protein (eggs) for a yummy fall breakfast!!
Serving size: 12
Just in time for fall!!! This shake is nutrient packed with 18g of protein and just 200-220 calories!!!
Mix the following ingredients in a blender until they form a smooth consistency:
-4oz plain greek yogurt
-1 small frozen banana
-1/4 cup purred 100% pumpkin
-1/2 cup vanilla almond/soy milk
-1/2 tsp cinnamon
-1/2 tsp nutmeg
-1/2 tsp of ginger
-2 ice cubes
Optional- Add 2 tbs of light Cool Whip and sprinkle some extra cinnamon (fat burner). Enjoy!!!