Blender Pumpkin Spice Muffins
Can a muffin really be flourless and still taste good? YES! This recipe will not disappoint. I use Bob’s gluten free oats since I have a gluten sensitivity. But feel free to use Bob’s rolled oats if your body doesn’t react to gluten like mine does.
The ripe banana adds just the right amount of sweetness and, with no added sugar or flour, you have no simple carbs in this recipe (translation: a healthier muffin).
Time to grab a hot cup of coffee and start dunking these muffins!
- 1/3 cup pumpkin puree
- 1 ripe banana
- 2 large eggs
- 3 Tbsp rolled oats (I use Bob's Red Mill gluten free oats)
- 1 Tbsp flaxseed meal (I use Bob's Red Mill)
- 1/2 tsb pumpkin pie spice
Preheat the oven to 350 degrees.
Blend all of the ingredients together in a blender until smooth. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin.
Refrigerate for up to 3 days or freeze for 3 months.