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. 😉 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
1/8c of stevia or sweetner of choice
1tsp of vanilla extract
1tsp baking powder
2tsp pumpkin pie spice
(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