Tuesday, November 4, 2014

Flourless Pumpkin Oat Muffins


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Sometimes mornings are hard. While I've become so much more of a morning person over the past few years, cooking a full breakfast while having a leisurely cup of coffee is not even remotely in my weekday routine. My breakfast generally consist of a smoothie or overnight oats. Anything you can throw together quickly (or the night before). 

These muffins were very easy to throw together and, stored properly, could easily last a few days. Better yet, the recipe is so simple, you could easily put in the extra 5 minutes to bake them in the morning. They make a very filling breakfast and a great way to start the day, if I don't say so myself.
Flourless Pumpkin Oat Muffins
Makes 16
Prep Time: 5 minutes
Cook Time: 28-30 minutes

Ingredients:
1 cup brown sugar
1 cup pumpkin
¼ cup canola oil              
2 eggs
1 ¼ cup vanilla soymilk
3 cups old fashion rolled oats2 tsp baking powder
¼ tsp salt
4 tsp cinnamon

Directions:
  1. Preheat oven to 350F and line a muffin tin with cupcake papers
  2. Combine oil, sugar, pumpkin and eggs until just combined.
  3. Gently whisk in milk. 
  4. Separately combine oats, baking powder, salt and cinnamon and fold into wet mixture. 
  5. Scoop ¼ cup of batter into each liner and top with whatever goodies you'd like. Crushed macadamia nuts, sliced almonds or white chocolate chips are all delicious. 
  6. Bake for 25-28 minutes. 
Hope you enjoy!
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