Though it’s still 90 degrees here in central Missouri, September is almost over and the season of “pumpkin everything” is upon us. I personally love pumpkin; from pumpkin spiced coffee to old-fashion pumpkin pie, and everything in between. There are many ways to add pumpkin into your everyday meals, keeping it clean and healthy.
I add pumpkin pie spice along with stevia to my oats, or 1/3 cup pumpkin puree, using a little less almond milk than normal. Pumpkin seeds are great, too! After we carve them at my house, I wash the seeds and toast them at 400 degrees for about 15-20 minutes, until golden, then sprinkle them with cinnamon and stevia right after the come out of the oven, so good! Here is one of my favorite recipes incorporating pumpkin, enjoy!
Banana Pumpkin Protein Muffins
2 ripe bananas
1 cup pumpkin puree
4 egg whites
1 tbsp evoo
1 ¾ cups oat bran
2 scoops protein powder (I used chocolate)
½ cup stevia
1 tsp baking soda
2 tsp baking powder
¼ tsp sea salt
2 tsp cinnamon
1 tsp pumpkin pie spice
20 almonds, chopped
Directions
Combine all dry ingredients in small bowl
Combine all wet ingredients in medium bowl
Add dry to wet and mix with spatula until completely combined
Spray muffin pan with non-stick spray
Fill each mold ¾ of the way full
Top with chopped nuts
Bake for 15 minutes at 350 degrees
