Preheat oven to 375 degrees. Lightly spray or line 24 standard-size muffin cups; set aside.
Pass the pumpkin muffins, please! Jenn and her daughter know how to bake a simple and healthy fall snack that doubles as an on-the-go breakfast and is gluten-free! Watch this episode on HSTV.com!
Servings and Ingredients
|2 c. gluten-free oatmeal, blended to flour consistency|
|½ c. Full Circle almond flour|
|2 tsp. Hy-Vee baking powder|
|2 tsp. Hy-Vee baking soda|
|2 tbsp. powdered stevia|
|1 tbsp. pumpkin pie spice|
|½ tsp. Hy-Vee ground cinnamon|
|4 Hy-Vee large eggs|
|¾ c. Hy-Vee plain Greek yogurt|
|1 ½ large very ripe bananas, mashed|
|2 tbsp. Hy-Vee vanilla extract|
|1 (15-oz.) can Hy-Vee pumpkin|
Things To Grab
- Standard-sized muffin tin
- Hy-Vee nonstick spray or muffin liners
- Large bowl
- Wooden toothpick
- Air-tight container for storage
In a large bowl combine blended oats, almond flour, baking powder, baking soda, stevia, pumpkin pie spice, and cinnamon. Mix well. Add eggs, mashed bananas, Greek yogurt, vanilla extract, and pumpkin. Stir until just combined. Fill each prepared muffin cup 3/4 full.
Bake for 12 to 15 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack before serving. Store at room temperature in an air-tight container for up to 4 days.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 30mg
- Sodium: 120mg
- Total Carbohydrates: 12g
- Protein: 4g