This is my second pumpkin seed butter muffin recipe, but this one was the winner of the two. The pumpkin seed butter takes the place of oil in this recipe, and it adds some protein to keep you feeling full. It is mild in flavour, so it is hard to tell it's in there! Since nut butters are not school lunch friendly, pumpkin seed butter is a good alternative.
Makes 12
Ingredients
1 1/2 cups oats
1/4 cup whole wheat flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 overripe bananas, mashed
1/4 cup pumpkin seed butter
1 tsp pure vanilla extract
1/4 cup pure maple syrup
1 large egg
Canola oil spray for greasing
Directions
Preheat oven to 325°F. Grease a muffin pan with canola oil spray.
In a large bowl, combine oats, flour, salt, baking soda, baking powder and cinnamon. Mix until uniform.
In a medium bowl, mash bananas with a fork and add in pumpkin seed butter. Mash again until well combined. Add vanilla extract and maple syrup to mixture and stir well with the fork. Add egg and mix again.
Pour wet ingredients into dry, and fold together until uniform. Scoop evenly into muffin pan. Bake for 18 minutes, until tops are lightly browned. Use a paring knife to loosen muffin sides from pan and transfer to a cooling rack.
Nutrition
Calories 117
Fat 3.3g
Saturated fat 0.7g
Carbohydrates 18.9g
Fibre 2.0g
Sugars 6.5g
Protein 4.0g
