Pumpkin-Banana Oatmeal Cups

Even though it's still about 90 degrees in Chicago, I wanted to get rolling with some pumpkin baking. The first of the season are these oatmeal cups that have both pumpkin and banana, along with some fall spices.

They are super easy to mix up and eat for a healthy breakfast all week. They're low in sugar and are made with chickpea flour for some added protein and fiber.

Feel free to get creative with the toppings. I did blueberries, but I could see pepitas (pumpkin seeds), cranberries or chocolate chips all working very well!

The Recipe

makes 12 muffin cups

1 chia egg
1 flax egg

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup pumpkin puree (I used canned)
1 very ripe banana

1/4 cup sugar
1/4 cup unsweetened almond milk (or milk of choice)
1 1/2 cup old-fashioned oats

1 cup chickpea flour*

1 teaspoon baking powder

Preheat oven to 350F degrees. Lightly oil or grease a muffin tin.

Make chia and flax eggs in a large bowl and let sit for about five minutes. Add vanilla, cinnamon, nutmeg, salt, pumpkin puree, banana (mashed), sugar and milk. Stir well.

Mix in the rest of ingredients and spoon into muffin tin. Sprinkle on frozen blueberries or topping of choice. Gently press in toppings.

Bake for 20 minutes and let cool for at least 30 minutes before removing from pan. Store in refrigerator to keep them fresh.

*I imagine most flours would work in the place of chickpea. Use what you have.