This is ABSOLUTELY one of our favorite recipes! It combines two nutritious foods, pumpkin & oats. Pumpkin is rich in beta carotene. Don’t let the amount of the ingredients cause you to think it will be a hassle to make, it is a very easy recipe. You will be amazed how delicious & moist the muffins taste! They will last up to 2 weeks if kept in the fridge.

2 nonstick muffin pans or use ‘free form’muffin cups Bake at 350 degrees for 15-25 minutes.

Per Muffin… Calories: 197 grams Carbs: 47 grams
Protein: 3 grams Fat: .5 grams Sodium: 170 milligrams

1 & 1/2 cups Old Fashioned Oats
2 cups oat flour (2 & 1/2 cups oats processed in blender for 2 to 3 minutes until finely grounded)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 & 1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup honey or sugar free honey
1 teaspoon vanilla
1/2 cup canned pumpkin puree (you can substitute with either fresh or canned yams/sweet potatoes)
1 can (8 oz.) crushed pineapple in natural juice
1/2 cup frozen pineapple juice concentrated in natural juice (slightly thawed)
3 egg whites
1/2 cup raisins or cranberries
Optional: Add 1/2 cup almonds

1. Preheat oven to 350° degrees. In large bowl combine oats with oat flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, & ginger; mix well & set aside.
2. In medium bowl mix together honey, vanilla, pumpkin, pineapple, & juice concentrate; pour into flour mixture. Gently mix in egg whites, stir in raisins. Do not over mix.
3. Let batter set for 5 minutes to thicken. Fill each muffin cup 1/2 full with batter.
4. Bake for 15-25 minutes, usually done in 20 minutes, depending on how full you fill the muffin cups. Done when edges turn golden brown.

Cool 10 minutes then remove from pan.

*Hint: In blending the oats for making of the oat flour, you will have to stop the blender every few seconds & stir it with spoon. Stored in fridge, muffins will last 2 weeks.