Pumpkin Muffins

Snack or breakfast? Or both? You decide. All I know is that you won't be able to stop eating these muffins. They make a great on-the-go breakfast or an excellent post-workout refueling snack. And they pop up so beautifully for a gluten free muffin. JUST LOOK AT THEM.

Pumpkin is packed with antioxidants such as vitamins A, C, E, beta-carotene, and zeaxanthin which can help prevent age-related macular disease. Pumpkin is also a rich source of B-vitamins such as folates, niacin, thiamin, and pantothenic acid and minerals like calcium, potassium, and phosphorus.

Because of pumpkin's weight-loss and cholesterol fighting abilities, these muffins are satisfying and reduce food cravings. They also contain immune-boosting properties that can keep you strong during cold and flu season.

I'm running out of fun pumpkin facts so I'll keep this short. Because I want you to go make them. Right now. Go. Do it. I promise you wont regret it. Or miss the pumpkin facts.

Ingredients:

• 2 cups oats

• 2 ripe bananas

• 1 chia egg (1 heaping tablespoon + 4 tbsp water)

• 1/2 cup maple syrup

• 1/4 cup cashew butter

• 3/4 cup canned pumpkin

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 cup plant milk

• 1/2 tsp vanilla extract

• 1 tsp pumpkin pie spice

Combine all ingredients in a high speed blender until smooth and combined. You will need a tamper or spatula to help it along, as it is a very thick and sticky batter.

Bake at 350 for 15 minutes. Warm oat flour baked goods can be a bit gummy, so allow them to cool almost completely before devouring.