Description
A perfectly yummy fall breakfast that is full of protein and a perfect E.
Ingredients
Scale
- 1 & 1/2 cups of oat flour (just grind your old fashioned oats until you get the amount)
- 2 cups of roasted butternut squash (I used half a squash exactly)
- 1/2 cup of greek yogurt
- 1/2 cup of eggs whites
- 3 tbsps. of THM Gentle Sweet
- 2 tsps. of pumpkin pie seasoning (if you don’t have this use a mix of cinnamon, nutmeg, ginger)
- 2 tsps. of vanilla
- 1 tsp baking powder
- a pinch of salt
Instructions
- With a hand held mixer blend the butternut squash until mashed.
- Mix in sweetener, greek yogurt, egg whites and vanilla.
- Add in the dry ingredients.
- Preheat oven to 350 degrees.
- In a muffin tin place muffin liners.
- Muffin liners or cupcake liners work best in this recipe.
- Fill the muffin tins 3/4 of the way full.
- Bake for 20-23 minutes at 350 degrees.
- Enjoy!
Nutrition
- Serving Size: 6