Maple Pumpkin Muffins

As much as we love the holidays, it can bring wild and chaotic schedules. Our usual priorities, including our healthy habits, get put on the back burner to complete the tasks of this joyful season. At Dietitians of Palm Valley, we are all about preparing for the storm. With just a little planning and executing, you can keep yourself on track and get to enjoy seasonal flavors. We are excited to share this Maple Pumpkin Muffins recipe with you, as it is a balanced on the go breakfast or snack  to keep you energized while knocking your holiday to-do list out.

Check out the video below.

Maple Pumpkin Muffins

12 muffins, 1 muffin= 1 serving

Nutrient information: 100 calories, 6 g protein, 3g fat, 16 g carbs per muffin

Ingredients

• 2 cups rolled oats or oat flour
• 1 cup pumpkin puree
• 2 eggs
• 1 cup plain greek yogurt
• ¼ cup maple syrup
• ½ tsp vanilla extract
• 1/8 tsp kosher salt
• 2 tsp pumpkin pie spice
• 1 tbs cinnamon

How to Make:

• Preheat oven to 400 degrees. Line muffin tins with liners or spray with cooking spray.
• If using rolled oats not already processed into flour, place oats in blender and process until consistency of flour ( about 1 minute).
• Combine remainder of ingredients. Can use blender for mixing into smooth, creamy consistency.
• Divide batter evenly ( about 2/3 of muffin tin). Can add topping such as pumpkin seed, slithered almonds, etc.
• Bake at 400 degrees for 15 minutes. Remove from pan and cool for 5 minutes. Enjoy!