One 14 oz can of pure pumpkin puree (no sugar added)
2 ripe bananas mashed
1 cup unsweetened applesauce
2t or so of pumpkin pie spice
1t vanilla extract
3 cups oat flour
1t baking soda
1t baking powder
1/2 t sea salt (optional)
Preheat oven to 350 degrees. Set out a silicone muffin tray or nonstick 12-well muffin pan. Oil pan or cupcake liners, they will stick if not oiled!
In a large bowl, stir together wet ingredients and the pumpkin pie spice. In a separate bowl combine the dry ingredients.
Mix everything together. Spoon the batter into the muffin tins and bake for 33 minutes. Set aside to cool for a few minutes.
Serve with honey. Katelyn likes these with peanut butter and honey for breakfast!
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