2 cups fruit/veggie pulp (I used approximately 1 bunch kale, 4 carrots, 2 green apples and 1 large chunk of fresh ginger)
1/2 cup plain Greek yogurt
1/2 banana, mashed
1/2 cup unsweetened almond milk
1/2 cup maple syrup (or honey)
1 tsp. vanilla extract
Handful of rolled oats
Preheat oven to 350 degrees F.
In a large bowl, combine the flour, flax meal, salt, baking powder, cinnamon and nutmeg together. Then add in the pulp followed by the yogurt, banana, almond milk, maple syrup/honey and vanilla extract.
Mix until just combined and add more almond milk if too thick.
Add batter to lightly sprayed muffin tins and sprinkle with rolled oats. Bake for 20 to 25 minutes. Muffins will be done when a toothpick inserted into the middle comes out clean. Enjoy!
Serving Size: 1 muffin • Calories: 85 • Fat: 0.7 g • Saturated Fat: 0.1 g • Carbs: 17.8 g • Fiber: 2.7 g • Protein: 2.9 g • Sugar: 4.9 g • WW Freestyle Points: 3