I love pumpkin this time of year! Pumpkin is high in vitamin A and fiber and can be great to add to your diet this time of year if you don’t load it with sugar too! These are a great balance of tasting good and still being low in sugar. I found this on runningwithspoons.com and have made it several times!
- 1/2 cup almond butter
- 2 cups canned pumpkin
- 2 egg
- 1/2 cup honey
- 1 cup rolled oats, processed into flour
- 1/4 cup ground flaxseed
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp vanilla extract
- 1 tsp baking soda
- ¼ cup mini chocolate chips (optional)
- Preheat oven to 375F and prepare a muffin pan by spraying 18 cavities with cooking spray. Set aside.
- Add all ingredients except for chocolate chips to a blender and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
18 muffins;per muffin w/o chocolate chips: 114 calories, 5g fat, 2g fiber, 10g sugar, 3g protein With chocolate chips: 132 calories, 6g fat, 3g fiber, 11g sugar, 4g protein