Wednesday, November 13, 2013

Healthy Fall Muffins

Pumpkin Oat Muffins

 If you are looking for something warm and comforting to bake with your kids after school look no further. These little gems can also double as an easy healthy grab -and -go breakfast.


2 bananas
2 eggs
2 cups of oats
1 cup pumpkin puree 
2 teaspoons of vanilla
1-teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1/3-cup raisins
¼ cup maple syrup
11/4 teaspoon baking powder
2 tablespoon of coconut oil and a little more for greasing the muffins tins


Preheat oven to 375 Beat eggs and add all other ingredients in a large bowl. Mix together. Grease a mini muffin tin well and pour batter in to the brim. Bake for about 15 minutes, or until cooked through. Allow to cool before removing from pan
(yields 24 mini muffins)