Pumpkin Butter Oatmeal French Toast Muffins
145
12
8 oz. whole wheat bread, crust removed, cut into 1 inch pieces
1 cup quick cooking oatmeal
¼ cup wheat bran
½ tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground nutmeg
½ tsp. kosher salt
¼ cup maple syrup or sugar-free
1/2 cup pumpkin butter*
1 over ripe banana, mashed
1 ½ cups 2% fat milk or soy milk
¼ cup egg substitute or equivalent to 1 egg
1 tsp. pure vanilla extract
2 tbsp. light butter, melted
1 cup quick cooking oatmeal
¼ cup wheat bran
½ tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground nutmeg
½ tsp. kosher salt
¼ cup maple syrup or sugar-free
1/2 cup pumpkin butter*
1 over ripe banana, mashed
1 ½ cups 2% fat milk or soy milk
¼ cup egg substitute or equivalent to 1 egg
1 tsp. pure vanilla extract
2 tbsp. light butter, melted
Preheat oven to 350°. Spray a 12-cup muffin tin with cooking spray.
In a large bowl, combine bread, oats, wheat bran, baking powder, cinnamon, ginger, nutmeg and salt.
In another bowl, mix together...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
206
Sodium
301mg
12% DV
Fat
10g
16% DV
Protein
5g
10% DV
Carbs
21g
7% DV
Fiber
3g
12% DV
