Oatmeal pumpkin breakfast muffins

I love these for breakfast or a quick on-the-go snack. Nutrient dense and filling, one will do the trick and keep you full for hours. Pair it with some fruit or a small yogurt and you've got a solid, well-balanced snack.

Ingredients:

¾ cup oat flour (I measure ¾ cup of whole grain old fashioned oats and then puree them in the blender - it's ok if the oats are still a little chunky. They do not need to be as fine as normal flour.)

¾ cup whole wheat flour

1 ½ cups whole grain old fashioned oats

1 scoop vanilla whey protein powder (OPTIONAL)

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. allspice

¼ tsp. ground nutmeg

½ tsp. ground ginger

1 tsp. cinnamon

¾ cup organic pure maple syrup

1 can (14 oz.) of pure pumpkin

3 Tbls. coconut oil

1 large egg

1 egg white

¼ cup unsweetened vanilla almond milk

OPTIONAL: chopped walnuts, mini chocolate chips (my kids favorite!)

Directions:

   1.     Preheat oven to 375 degrees.

   2.     Mix the wet ingredients together.

   3.     Whisk all of the dry ingredients together and then mix the dry ingredients into the wet. Mix well.

   4.     Pour batter into 17 prepared muffin tins lined and sprayed with cooking oil (I use coconut oil – because there is less oil in the recipe than some muffins, they will stick to the muffin liners if you don’t spray them) and bake for 15-18 minutes.

Nutritional info: (1 muffin serving size)

Calories: 140

Fat: 3.9 g

Cholesterol: 10.9 mg

Sodium: 64.9 mg

Potassium: 90.7 mg

Carbs: 23.6
Fiber: 3 g
Sugars: 9.3 g

Protein: 3.6 g