Arbonne Maple Pumpkin Mini Muffins

11/05/2016

Recipe by: ArbonnizeWithKori

These muffins are a great snack for my picky eater to take to school! I freeze them in packs of two and take out the night before school. They would be nice topped with a oat crumble as well – but my picky eater does not like crumbles on her muffins!

Ingredients

• 1/3 cup Extra Virgin Olive Oil
• 1/2 cup Pure Maple Syrup
• 2 Eggs at room temperature
• 1 cup Pumpkin Puree
• 1/4 cup of Skim Milk
• 1 tsp Baking Soda
• 1 tsp Vanilla Extract
• Pumpkin Spice (1/2 tsp Sea Salt; 1/2 tsp Cinnamon; 1/2 tsp Ginger; 1/2 tsp Pumpkin Pie Spice; 1/4 tsp Nutmeg)
• 1 scoop Arbonne Daily Protein Boost
• 1 3/4 cup Whole Wheat Flour
• 1/3 cup Oats
• 3/4 cup Chocolate Chips

Directions

• Preheat oven to 325 degrees
• Spray mini muffin tins with cooking spray
• Beat Oil and Syrup
• Add Eggs and beat well
• Add Pumpkin and Milk and beat
• Add Baking Soda, Vanilla and Pumpkin Spice and beat
• Stir in Arbonne Daily Protein Boost, Flour and Oats, stir with a large spoon or spatula
• Fold in Chocolate Chips
• Bake 15 minutes or until toothpick comes out clean
• Let cool in pan for 10 minutes, carefully move to cooling rack
• Enjoy!

Makes 40 mini muffins (Calories 56; Fat 2.3g; Carbs 7.8g; Protein 1.5g)

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