#TIU21 Fave ~ Pumpkin Mini Muffins
Morning punkin’! I walked into the HQ kitchen the other day and it smelled AMAAAAZING!! A few of the girls were baking up the Pumpkin Mini Muffins from the the Tone It Up 21 Meal Plan for an M2 snack and everyone was gathered around the oven like, are they ready yet?!
These are so good they’ll make you melt! They went so fast at the HQ we had to make more ;) Plus, pumpkin contains the antioxidant powerhouse beta-carotene, which keeps your skin looking fab.
Whip ’em up this weekend for your meal prep Sunday! I’m so excited for you to try them and fall in love!
Pumpkin Mini Muffins
Makes 12 mini muffins
2-3 mini muffins per serving
1 1/2 cups rolled oats
1 cup pumpkin puree
1/4 cup unsweetened applesauce
1 Tbsp. vanilla extract
2 Tbsp. melted coconut oil
1/4 cup unsweetened almond milk
1/4 cup pure maple syrup
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
coconut oil spray
1. Preheat oven to 350 degrees. Lightly spray a mini muffin pan with coconut oil spray ~ use cupcake liners to take these on the go!
2. Combine all ingredients in a food processor and mix until well combined. Pour into greased muffin tins and bake for 15 minutes or until a toothpick comes out clean.