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Fall is beginning to be in the air! I opened a can of pumpkin puree this morning to put a couple of tablespoons in my Shakeology, and so I had to use the rest of the can. šŸ˜‰ So I decided to whip up these muffins for a test run. Husband and kid approved! These are gluten and dairy free, as well.

Makes about 8 muffins

Ingredients:

1cup of gluten free oats (can use regular oats if you aren’t GF like us)

2 scoops vanilla shakeology

3/4c canned pure pumpkin puree

1 large banana

1 cup unsweetened vanilla almond milk

1 egg

1/8c of stevia or sweetner of choice

1tsp of vanilla extract

1tsp baking powder

2tsp pumpkin pie spice

2tsp cinnamon

(Optional: You can add in chocolate chips, raisins, etc but will change your nutritional values)

 

Directions:

Preheat oven to 350.

Mix together all ingredients until smooth batter consistency. Pour into muffin pan.

Bake for 20-25 mins.

Cool before serving.

 

Nutritional information per muffin:

109 calories, 14g carbs, 2g fat, 6g protein

FIXERS: 1 yellow, 1/2 purple, 1/2 red