Ingredients
- 2 cups rolled oats
- 1 can (15oz) pumpkin puree
- 1 apple, chopped
- 1 cup whole milk
- 4 eggs
- 1/2 cup (160g) maple syrup (or honey)
- 1 tbsp pumpkin pie spice
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped walnuts
- 1/4 cup flaxseed meal
- 2 tbsp chia seeds
Instructions
- Preheat oven to 350°F. Line two muffin pans with muffin liners (I love silicone liners because they are so easy to remove).
- Add all ingredients to a mixing bowl and stir until combined.
- Pour oatmeal mixture into muffin cups, distributing it as evenly as possible. I’ve found that it’s perfect if I fill them about 2/3 full.
- Bake 25-30 minutes, until completely set and lightly browned on top. Allow them to cool in the pan 10 minutes before removing. Serve warm with a dollop of Greek yogurt or cool completely on a baking rack and freeze for later!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian