Bucknell University Athletics
Recipe for Pumpkin Muffins and Breakfast Sandwiches
Pumpkin Muffins
-2 cups almond flour
-1 1/2 cups old fashioned rolled oats
-1 tsp baking soda
-1 tbsp pumpkin pie spice
-1/2 tsp fine sea salt or salt
-1/2 cup optional filler (choc chips, raisins, nuts, etc)
-3 eggs
-1 1/2 cups canned unsweetened pumpkin
-6 tbsp unsalted butter, melted, or oil of choice
-1/2 cup maple syrup
Preheat oven to 350F
Line muffin tin with paper or reusable cups.
In large bowl, mix all dry ingredients together (filler can get mixed in, be sprinkled on top, or be left out altogether).
Whisk wet ingredients together in a separate bowl.
Add wet ingredients to dry, mix until well combined.
Fill muffin cups with batter, close to the brim.
Bake for 30-35 minutes - top should be browned and a knife should insert and come out clean.
Eat and enjoy! Store extras in a container in the fridge or freezer.
Breakfast Sandwich
-1 whole wheat English muffin, toasted
-1 egg, fried on medium heat
-2 slices of turkey bacon, cooked on medium heat
-salt and pepper to taste
-optional jam/spinach/ketchup/avocado/
(As was made in video: Carbs-34g, Protein-14g, Fat-11g, Cal-271)