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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 grams splenda |
1 cup oats |
1 cup whole wheat flour |
2 ounces soy protein isolate |
1 tbsp baking powder |
1/2 tsp salt |
2 tsp cinnamon, ground |
1/4 tsp nutmeg, ground |
1/4 cup flax seed, ground |
1 cup pumpkin puree |
1 tbsp canola oil |
5 tbsp water |
2 large eggs |
1 tbsp honey |
1 tbsp molasses, blackstrap |
Directions:
1. Preheat oven to 300 degrees.
2. Mix dry ingredients together.
3. Mix in wet ingredients.
4. Use tablespoon to scoop out balls.
5. Place in muffin liners.
6. Bake 10-15 minutes depending on your oven. Do not over cook.
7. Store in refrigerator. Keeps 7 days in refrigerator. Good with soymilk.
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