Lowfat Good-Stuffed Pumpkin Hot Cereal Muffins
1 1/2 cups oat flour
1 cup dry hot cereal (I use 4 Grain Plus Flax by Arrowhead Mills)
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1 cup craisins (raisins, chopped dates, etc.)
1/4 cup walnuts
1/4 cup agave syrup
3/4 cup nondairy milk (I use vanilla almond milk)
1/2 teaspoon vanilla extract
1/4 cup mashed banana (1 small banana)
3/4 cup canned pumpkin
1. Preheat oven to 400 degrees F, and line or grease 12 tin muffin pan. In a bowl, mix together dry ingredients (flour, dry hot cereal, baking powder, baking soda, spices, salt, dried fruit, and nuts).
2. In another bowl, combine the agave, nondairy milk, vanilla, mashed banana, and pumpkin. Fold together the dry and wet until batter is fully incorporated.
3. The hot cereal will make the batter crunchy but it will soften in the oven. Divide batter into prepared pan. Bake for 18-20 minutes.
Enjoy, and tell me what you think! With the versions I used, each muffin has about 170 calories, 3g fat, 6g fiber, and 4g protein.
Source of recipe: This recipe was inspired, but a modified version of these: http://vegweb.com/index.php?topic=22009.0 (thanks maesti!)