Pineapple-Blueberry Muffins

Ingredients: (makes 12 muffins)

• 1 1/2 Cups Whole Wheat Flour

• 3/4 Cup Oatmeal

• 3 Tbsp. Agave Syrup

• 1 Cup Crushed Pineapple, in Natural Juice (one 8 oz. can)

• 1/2 Cup Canned Pumpkin (just pumpkin not sweetened pie filling) 1/2 Cup Mashed Banana (about 1 medium)

• 1/4 Cup Dried Blueberries

• 1/2 Tsp. Pumpkin Pie Spice

• 1 Tsp. Baking Soda

• 1 Tsp. Baking Powder

Instructions:

• Combine the flour, oats, baking soda, baking powder, and pumpkin spice and stir to mix well.

• Add the pineapple, including the juice, pumpkin, blueberries, agave, and banana and stir until all of the dried ingredients are moistened.

• Divide into 12 muffins in silicone baking cups without any oil.

• Bake at 380 for 16-18 minutes (check with a toothpick to see if done.)

Notes:

• You can make proportionate swaps for pumpkin and banana, including all pumpkin for savory muffins.

• To make sweeter, add a max of 3 more Tbsp. agave, but subtract equivalent liquid elsewhere, e.g., pineapple juice or banana.

• To reduce calories and cost, omit the dried blueberries.