Low-Fat Pumpkin Oatmeal Chocolate Chip Muffins

• 1-1/2 cup All-purpose Flour
• 1 cup Oats
• 2 teaspoons Pumpkin Pie Spice
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 cup Canned Pumpkin (not Pie Puree)
• 1/2 Ripe Banana, Mashed
• 1/3 cups Dark Brown Sugar
• 2/3 cups Unsweetened Almond Milk
• 2 Egg Whites, Slightly Beaten
• 1/3 cups All-natural Applesauce
• 1/2 cups Chocolate Chips, Plus 2 Tablespoons
• Extra Oats For Sprinkling On Muffins

1. Preheat the oven to 350 F and line a 12-count muffin tin with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
2. In a medium-sized bowl mix flour, oats, pumpkin pie spice, baking powder, baking soda, and salt together. In a separate large bowl combine pumpkin, mashed banana, brown sugar, almond milk, egg whites and applesauce. Add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in chocolate chips.
3. Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oats over each of the muffins. Place into the oven and bake for 23-28 minutes or until a toothpick inserted into the center of the muffins comes out clean. Muffins are best served warm.
4. For leftovers, reheat them in the microwave for 20 seconds and spread with the topping of your choice!

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Taken from tastykitchen.com/recipes/breads/low-fat-pumpkin-oatmeal-chocolate-chip-muffins/ (may not work)