Calories: 160 kCal
2 cups oat flour
1 can pumpkin purée (not pumpkin pie filling!)
6 tbsp honey
2 cups unsweetened applesauce
2 tsp pumpkin pie spice
2 tsp baking soda
1/2 cup rolled oats (do not use instant oats)
1/2 cup vanilla protein powder (I use soy, but whey or other plant based would work)
2 tbsp semi-sweet chocolate chunks
1) Heat oven to 350 degrees. Coat muffin tins with light spray oil or muffin wrappers. I used coconut oil spray, and it worked nicely.
2) Mix all ingredients except chocolate in a bowl until well blended. Batter will be very thick.
3) Add 1/3 cup of batter to each muffin cup. Should fill 15 cups. Add 2 chocolate chunks to the top of each muffin, and bake for 20-25 minutes or until browned and toothpick comes out clean.
4) Serve warm and refrigerate leftovers when cooled.
Recipe by Cyanne Demchak. Cyanne is a Philadelphia-based blogger, marathoner, and at-home cook. In between long days of conference calls and business travel, she shares her love affair with running, recipes and thoughts on healthy living on RunStretchGo.com. She can also be found on Twitter (@cldem), on and Pinterest (RunStretchGo).