Pumpkin Protein mini Muffins
Sweet...full of fiber plus protein & you can make ahead to keep them as a go-to breakfast or snack!
Preheat oven to 350 degrees. Prepare 24 mini muffin cups or 12 regular by lining them with muffins liners or spraying with non-stick cooking spray. Place egg, egg white and oat flour in blender. Blend on low for about 30 seconds until combined. Add bananas, pumpkin, stevia, almond milk, protein powder, baking powder, cinnamon and salt and blend again on high until combined; about 30 seconds to 1 minute. Divide batter evenly between prepared muffin cups. Bake 15 minutes or until golden brown and tester inserted in center comes out clean. May take longer depending on protein powder. I suggest you leave the center a little gooey!
Cool in pan for 1-2 minutes then transfer to wire rack to cool completely.
2 regular size or 4 mini per serving.
**If batter seems too thin, add a tablespoon or 2 of protein powder**