Nestlé Canada Recalls Drumstick Vanilla Chocolate Swirl Non-Dairy Frozen Dessert Cones. Please click here for more information.
Stir together BOOST Diabetic Chocolate and oats; let stand for at least 1 hour or until oats are softened.
Preheat oven to 400°F (200°F). Line 24 mini muffin cups with paper liners. In large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder and salt; set aside.
In separate bowl, whisk together egg, oats mixture, pumpkin purée, applesauce, stevia, oil and vanilla; stir into flour mixture just until moistened. Fold in walnuts.
Divide batter evenly among prepared muffin cups. Bake for 10 to 12 minutes or until muffins are golden brown and tops spring back when lightly pressed. Transfer pan to rack; let cool. Serve warm or at room temperature.
pumpkin seeds or almonds for walnuts