Friday, September 27, 2013

Fab Fit Friday: Pumpkin Oat Muffin Flats! Take a Bite into Fall!

Ingredients: * 1/2 Tbsp Ground Cinnamon, *1/8 Tsp Baking Powder, *1/3 Cup Quick Oats (gluten free oats), *1/2 Cup Pumpkin Pure, *1 Large Egg, *1 Tbsp Peanut Flour (can be replaced with almond flour), *1 Tbsp Genisoy Protein Powder or Regular Protein Powder, *2 Packets Stevia (or Honey), and *1/2 Tsp Vanilla. 
-Preheat oven to 350 degrees. Mix all ingredients together. Grease a cupcake pan with cooking spray. Add 3 tablespoons of the batter to each cupcake slot. (Makes 8) Bake for 15 minutes. Cool in the refrigerator for 25 minutes before eating. 
Nutrition: Per Muffin Flat  30 Calories, 2.4  g Carbs, 1 g Fat, 3 g Protein, 1 g Fiber, 1 g Sugar.

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