| 6 | 20 | 313 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 3 |
| 1 cup | Pumpkin purée, canned (unsweeteened) |
| 3 1/2 cup | Bob's Red Mill Old Fashioned Rolled Oats; Gluten Free (total 1.5 cup of oats) |
| 2 date pitted | Medjool date |
| 2 large | Egg |
| 1 tsp | Cinnamon (ground) |
| 1 tsp | Nutmeg, ground |
Serving Size: 2 Muffins Recipe Yield: 6 Muffins
1. Place pitted dates in a blender or food processor. Use CHOP or BLEND mode until dates are well chopped into a chunky looking paste.
2. Add all other ingredients to the blender or processor. Use PULSE mode until ingredients are well blended to the consistency you like.
For example, if you like your muffins a little more "coarse" with oats more whole than ground, use pulse mode and do a few cycles.
3. Pour mixture into muffin tin or silicone mold.
4. Bake at 375-degrees farenheit for 22-25 minutes until tops are a little brown.
Check center with a toothpick, make sure the entire toothpick doesn't come out with batter and wet.
A little batter is okay, but it should look thick and not wet. Pumpkin is a soft and water retentive squash, so the muffins will be soft as well in texture.
Let cool 5 mins and enjoy!
NOTES:
1. You may also use 1 tbsp of pure maple syrup instead of dates for sweetness.
2. Add a serving of your favorite protein powder to the mix to increase protein content.
3. You can spread a little of your favorite nut butter on top for extra flavor, but watch your macro budgets!
| Fruit | 0.1 |
| Meat Alternative | 0.4 |
| Vegetables | 1.3 |
