6 Servings 20 min Cook
1 Cup Oatmeal
1 Tsp Baking Powder
1 Tsp Cinnamon
1 Tsp Stevia Sweetener
3/4 Cup (8 fl oz) Plain Yogurt
3/4 Cup, cubes Squash
1 Tsp Maple Syrups
1 Tsp Vanilla Extract
1/4 Cup Nonfat Milk
Preheat the oven to 350 degrees F.
Pulse oats in a food processor until they are of a flour like consistency; remove and set aside.
Stirdry ingredients together in a medium bowl.
In a blender, blend wet ingredients.
Add wet ingredients to the bowl of dry ingredients.
Mix together thoroughly.
This should be a moist dough, not very soupy or dry.
If too dry, add more yogurt or a little milk.
If too wet, add a little more oat flour.
Bake for 18-20 minutes in mini muffin pan.
Enjoy!
