So on Sunday, I woke up super early and decided to go hit up the grocery store to avoid the crowds and *fingers crossed* find parking. Luckily, I was able to meet both of these goals, but in the rush of hopping out of bed and hitting the grocery aisle, making a list was not happening. (sidenote: this is NEVER me. I normally have a list so precise its ridic. Think like, “14 grapes; 1.34 lbs chicken, etc”).
But, today I just hit up the store all willy-nilly. I was able to meal plan on the fly for all dinners, lunches and snacks, but upon getting home realized I forgot the most important meal! Luckily, I had a house full of groceries, a pantry with a few staples, and creativity to get wild in the kitchen (OH, and my new KitchenAid Mixer <3). While scrounging around in the cupboard, I found a can of pumpkin puree and decided to whip up some muffins. But, not just any muffins. Vegan, flourless, clean eating muffins. Ohh heyyy.
- 1 can of pumpkin puree
- 2 bananas; best if they are superr ripe!
- 1 cup rolled oats
- 1/4 cup almond milk; (I used unsweetened vanilla!)
- 2 tablespoons maple syrup (NOT breakfast syrup )
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- Preheat oven to 350 degrees.
- Combine all ingredients into bowl and mix. You’ll want to use a mixer to combine. You can also use a blender or food processor, but if you’d like to have “oat pieces” as I have mix the oats in by hand after combining everything else.
- Grease muffin tin. I used coconut oil, but you can use what you have available. You can also use muffin liners, but the paper ones often will stick!
- Scoop in about 1/4 cup of batter into each muffin tin.
- Cook for 25-30 minutes!
***FYI: These are definitely muffins, not cupcakes…meaning they have a sweetness, but aren’t super sweet. Make sure your bananas are ripe! Also, you can more cinnamon and a tad more maple syrup if you want to sweeten!
Try these out if you’re looking for an easy, peasy breakfast for the week!