Rushing out in the morning is a great time to grab oatmeal on the go. These delicious oatmeal pumpkin cakes hit the spot and kick you into gear. Enjoy.
INGREDIENTS (photo coming soon)
1 ripe organic banana, mashed
1 (15 ounce) can of pureed organic pumpkin
1 1/2 cups almond milk
1 tsp. vanilla extract
3 cups gluten free rolled oats
1/4 cup flaxseed meal
2 tsp. baking powder
4 tsp. pumpkin pie spice
1/2 teaspoon sea salt
1 cup of organic sugar
Toppings: chocolate chips, raisins, chopped pecans or walnuts
Preheat your oven to 350 degrees. Spray cupcake tin with nonstick organic cooking spray. Mix the first 5 ingredients together in a bowl. In a separate bowl mix together the rest of the ingredients except the optional toppings. Combine the wet ingredients with the dry. Fill muffin cups 3/4 of the way and add optional toppings if desired. Bake for 30 minutes until a toothpick in center comes out clean. Let cool for about 15 minutes before removing from cupcake tins. Enjoy or keep refrigerated for up to a week.