• 4 bananas 
  • 1 can of organic pureed pumpkin (not pumpkin pie mix)
  • 1 tsp baking vanilla extract 
  • 1 1/2 tsp cinnamon 
  • A light sprinkle of each: cloves, pumpkin spice powder and nutmeg 
  • 5 tbsp chia seeds (bulks it up)-1/2 cup finely ground almond flour(can swap for a general gluten-free flour)
  • 1 1/2 cups of gluten-free oats 

To do: 

  1. Wash hands 
  2. Mash bananas, add in pumpkin puree and then add the remaining ingredients 
  3. Mix well by hand with a spatula or whisk
  4. Line muffin tin with ghee, butter or coconut oil
  5. Bake for 35 minutes on 350 degrees

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