I recently saw a recipe in Saveur for banana oatmeal muffins and felt inspired to do a more Fall-flavored take on the recipe. I also tried to make the recipe healthier and bump up the protein – so these may not be the most moist (hate that word) or intensely flavorful muffins you’ve ever had, but I still like them and I hope you do too EDIT: they are moist and flavorful if you don’t overbake them like I overbaked the first batch! When they look done, poke them a bit and if they’re spongy but firm take them out! Don’t let them overbake! The picture below is how they should look – if they are darker they are probs over done.

Pumpkin Oatmeal Muffins

*Note – this recipe made 45 mini muffins. This cook time is based on using a mini muffin tin. Sorry…

• 3/4 cup whole wheat flour
• 2 scoops vanilla protein powder (each scoop roughly 3 tbsp)
• 1/2 tbsp baking powder
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3/4 cup sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup pumpkin puree
• 1 egg
• 1/4 cup buttermilk
• 1/4 tsp vanilla
• 1/2 cup rolled oats

1. Preheat oven to 350 F. Grease up a (mini) muffin tin.
2. Mix all the dry ingredients together (all ingredients through sugar)
3. Mix all the wet ingredients together (everything after sugar – even the oats yes)
4. Pour dry ingredients into wet ingredients and stir to combine.
5. Plop spoonful of mixture into muffin tin. Bake for around 16 minutes (or until the tops are a bit browned.

DEVOUR.