NUTRITION

SERVINGS

INGREDIENTS

1.25 cup liquid egg whites

0.5 medium banana

0.5 cup pumpkin puree

0.5 cup rolled oats

0 tbsp maple syrup

1 tsp vanilla extract

1 tsp baking powder

1 tsp ground cinnamon

0.5 tsp ground ginger

0.25 tsp ground nutmeg

0.25 tsp ground cloves

0.25 tsp sea salt

PREPARATION

• 1

  Preheat oven to 350°F and grease a standard muffin tin or line with silicone liners.

• 2

  Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 3

  In a large mixing bowl, mash the banana until smooth, then whisk in the pumpkin puree, liquid egg whites, maple syrup, and vanilla extract.

• 4

  Fold the oat flour, baking powder, cinnamon, ginger, nutmeg, cloves, and sea salt into the wet ingredients until just combined.

• 5

  Distribute the batter evenly among 12 muffin cups, filling each about three-quarters full.

• 6

  Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are springy.

• 7

  Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.