Chocolate Pistachio Muffins

serves 5

INGREDIENTS

·         1/2 cup raw oats

·         1/2 cup almond meal/flour

·         1/2 cup baking stevia

·         1/2 cup canned pumpkin puree

·         1/2 cup unsweetened almond milk

·         1/4 cup unsweetened cocoa powder

·         2 egg whites

·         1 TBSP vanilla extract

·         1 tsp baking powder

·         1/4 cup chopped pistachios + 2 TBSP for topping

HOW TO

• Preheat the oven to 350⁰ F. Grind the oats into a flour.
• Then add the remaining ingredients except for the pistachios and blend again. Once blended, stir in ¼ cup chopped pistachios.
• Spray a cupcake tray with nonstick spray and pour your batter into 5 cupcake molds.
• Use the other 2 TBSP chopped pistachios to sprinkle on top of the muffins.
• Bake at 350⁰ F for 30 minutes.
• Remove and let cool for 10 minutes, then enjoy.

nutritional information per serving

173 calories; 11 g fat, 15 g carbs (5 g fiber), 9 g protein