NUTRITION

SERVINGS

INGREDIENTS

1.25 cup liquid egg whites

0.5 medium banana

0.5 cup pumpkin puree

0.75 cup rolled oats

1 tbsp maple syrup

1 tsp vanilla extract

1 tsp baking powder

1.5 tsp ground cinnamon

0.75 tsp ground ginger

0.25 tsp ground nutmeg

0.25 tsp ground cloves

0.25 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and grease a standard 12-cup muffin tin or line with silicone liners.

• 2

  In a large mixing bowl, mash the half banana until it reaches a smooth, creamy consistency.

• 3

  Whisk the liquid egg whites, pumpkin puree, maple syrup, and vanilla extract into the mashed banana until well combined.

• 4

  Add the whole rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, and sea salt to the wet mixture.

• 5

  Stir the batter thoroughly and let it sit for 5 to 10 minutes to allow the oats to absorb some of the liquid.

• 6

  Distribute the batter evenly among the muffin cups, filling each nearly to the top.

• 7

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

• 8

  Remove from the oven and let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.