Pumpkin No-Fat Muffins

These have lots of protein because of the egg whites and good complex carbs from the ground oats and/or spelt four + a vegetable: pumpkin.

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Ingredients

1. 3 cups ground oats or combo of spelt flour & oats (measure after grinding oatmeal in blender or food processor)
2. 1½ cups canned pumpkin
3. 6 small cartons of free range egg whites
4. 12 tsp pumpkin pie spice (cinnamon 6, nutmeg 3, etc)
5. 1½ cups inulin sweetener or xylitol or:
   • ¼ cup Stevia or monk fruit (lo han guo) sweetener
6. 3 tsp baking powder
7. 2 tsp vanilla or maple extract

Directions

1. Mix all ingredients well.
2. Distribute evenly into 24 muffin cups.
3. Bake at 350 degrees for approximately 25-29 minutes.

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