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 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:
- Preheat oven to 350F and line a muffin tin with cupcake papers
- Combine oil, sugar, pumpkin and eggs until just combined.
- Gently whisk in milk.
- Separately combine oats, baking powder, salt and cinnamon and fold into wet mixture.
- 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.
- Bake for 25-28 minutes.