A healthier version to pumpkin muffins....Stay fit and festive!!

Do not be scared to venture into the realm of a healthy indulgent. It will be okay to munch on these on the go, at work, for an afternoon snack or that late night snack. These are husband and child approved in my house and a all around family favorite!

Ingredients:

2 cups oat flour (See how to make your own in my last blog post)

1 cupsugar (You can subsitute this with your favorite healthy version of a sweetner just remember to check how much sweetner is equivalent to sugar before substituing.. avoid a disaster)

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon nutmeg

4 eggs (beaten)

1 15oz can of pumpkin

1/3 cup coconut oil (melted) 

jar of baby apple sauce 

1 banana

1. Preheat oven to 350 degrees. Mix dry ingredients into a bowl; oat flour, sugar, baking soda, baking powder, cinnamon, salt, nutmeg. 

2. In a separate bowl mix pumpkin, eggs, banana and coconut oil into a mixture. 

3. Mix pumpkin mixture into dry ingredients.

4. Place muffin cups into your muffin pan and fill. 

5. Bake for approximately 40 minutes or until a toothpick comes clean. Make sure the toothpick comes clean. Let the muffins rest awhile and cool. Then enjoy.

I took an old Better Homes and Gardens recipe I had around the house and modified it to make it healthier and better for my family while still being considered a treat. I plan on finding an alternative to the mass amount of sugar in the recipe possibly next week since pumpkins are so festive! I normally use a blend of sugar and stevia but couldn't find it at the store this week. Sorry!!