Nov 20, 2013

Pumpkin & Protein Oatmeal Muffins (Gluten Free)

I love pumpkin, and I love healthy homemade snacks, so this recipe is a winner. These muffins are the perfect treat on the go. Packed with nutritious goodness, eat them anytime, anywhere! A great breakfast for thanksgiving morning. Full of not only protein, but lots of fiber they are the perfect snack to keep up my energy and keep me regular (which can be tricky when expecting!)

Dry Ingredients: 
2 cups rolled Oats
1 1/2 Cup unsweetened vanilla almond milk
1 1/4 Cup gluten free flour (I tried coconut flour for the first time and it was yum!)
1/3 Cup / 2 Scoops of Vanilla Protein Powder ( I use this one)
1 T Baking Powder
1/2 t Salt
1/2 t Cinnamon
1/4 t Pumpkin Pie Spice

Wet Ingredients: 
2 Large Eggs
1 Can Organic Pumpkin
1/2 Cup Raw Honey
1 t Vanilla extract

I also added Chia Seeds, nibs and chocolate chips because... well, why not?

To Make:
Preheat oven to 400 degrees. Grease a muffin tin (or use wrappers).  In a large bowl combine all dry ingredients (except for oats) and mix well. In a separate bowl mix all wet ingredients. Slowly mix-in wet ingredients to dry. Add oats and whatever other goodies you'd like (nuts, chico chips etc..). Bake for 16 minutes or until a toothpick comes out clean. Don't over cook or they will dry out. Let cool approximately 20 mins and enjoy!

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