COOK TIME: 25 minutes
I shared a sneak peek on my Instagram story of these healthy, pumpkin muffins. They are a lifesaver during our busy season! I make two batches to keep in the fridge during the week. You can pop them in the microwave for 30 seconds for a warm treat or eat them straight out of the fridge.
In the Torres household, we eat pumpkin all year around. These muffins are no exception! If you are looking for an easy, healthy snack give these bad boys a try. See my step by step video below!
What I use:
Mini muffin tin
Mini cupcake liners
Ninja for blending
- 1 1/2 cups rolled oats
- 1 cup pumpkin puree
- 1/4 cup unsweetened apple sauce
- 1 Tbsp vanilla extract
- 2 Tbsp melted coconut oil
- 1/4 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- coconut oil spray
STEP 1: Preheat the oven to 350. Lightly spray a muffin pan with cooking spray. (Tip: use cupcake liners to take these on the go!)
STEP 2: Combine all ingredients in a food processor and mix until well combined. Pour into greased muffin tins and bake for 15 minutes.
STEP 3: Recipe makes 10-12 muffins, so these are perfect for meal prep! Serving size is 2 muffins.
DID YOU KNOW: You can use baking powder as a substitute for baking soda? Just use 3x the amount of baking powder as you would baking soda.
Recipe inspired by Tone It Up!