Pumpkin Protein Muffins

Ingredients

• ⅔ cup steel cut oats, blended into a fine dust
• 1 ¼ cup flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼  teaspoon salt
• ¼ cup vanilla protein powder (I used TerasWhey Bourbon Vanilla)
• 1 15 oz can pumpkin puree
• ½ cup brown sugar
• ½ cup applesauce
• 3 egg whites
• ½  cup raisins

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray with non-stick cooking spray.
2. In a blender, (or food processor), blend the steel cut oats into a fine dust and then add flour, baking soda, baking powder, cinnamon, allspice, ginger, salt and protein powder and pulse until combined.
3. In a separate large bowl combine the pumpkin puree, brown sugar, applesauce and egg whites.  
4. Mix the dry ingredients with the wet ingredients in two batches. Then stir in the raisins.
5. Divide the mixture among the muffins tin. There will be extra so you can put the rest into a small loaf pan or into another muffin tin.
6. Bake for 15-20 minutes, or until tops are lightly golden brown.
7. Cool muffins before removing from pan. ENJOY!!!

Ground Steel Cut Oats

Pumpkin Puree