Pumpkin Oatmeal Muffins
Looking forward to sharing healthy alternatives to keep you on track this holiday season!!
2 1/2 cups old-fashioned oats (toasted & ground)
3/4 cup old fashioned oats
1 can pumpkin puree
2 eggs (lightly beaten)
1/3 cup truvia (baking blend)
1TB sugar free maple syrup
3/4 cup almond milk
2 tsp real vanilla extract
2 tsp baking powder
½ tsp baking soda
½ tsp salt
3 1/2 tsp pumpkin spice
3/4 cup cup of vanilla protein powder
½ cup pecans (optional)
Preheat oven to 325 degrees. Place all oats (3 ¼ cup total) on a baking sheet and toast until lightly browned, stirring once (about 5 to 8 minutes). Let oats cool.
Place 2.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency. Set the remaining ¾ cup of oats aside.
Combine pumpkin puree, eggs, truvia, SF maple syrup, milk, and vanilla. Mix to combine.
Add both ground and unground oats to wet ingredients and allow to sit for 10-20 minutes (oats will soak and soften).
Add the rest of the ingredients and mix until just incorporated. (The batter will be very thick.)
Optional: Fold in approximately 1/2 c pecans, walnuts, raisins or dried cranberries.
Scoop batter into muffin tin, lined with muffin wrappers (makes 12-14 muffins).
Bake at 350 for about 23 - 25 minutes, a toothpick inserted in the center of a muffin should come out clean. Enjoy!