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


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)



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