Pumpkin Muffin Club

Mostly everyone reading this knows that I eat muffins everyday for breakfast. Like, every, single, day…

I batch cook 30 at the beginning of the week and have them ready and portioned out. It makes my morning so much easier not having to think about what I am going to eat, especially when most days I should have left 5 minutes ago.

I have been using the same recipe for close to 20 years, modifying it here and there for different flavored muffins. Here is a modification for the fall utilizing pumpkin as the base. Here is the recipe for 30 muffins, if you’re thinking “woah settled down” then drop me a line and I can help you modify it for just one portion.

What I used:

3 Cups of oats

2 Cartons of egg whites

1.5 Ripe Bananas

`1 Can of pumpkin puree

1 T Nutmeg

1/4 Cup of Cinnamon

2 T Maple Syrup (option if you like a sweet muffin)

30 Walnuts

What I did:

I put all of the above ingredients in the blender and blended until smooth and the oats were no longer visible. I poured them into silicon muffin cups (since there is no added fat to the recipe they will stick like crazy unless you use silicon). I put one walnut on the top of each muffin. Baked at 375 for 20 minutes.