Fat Pumpkin Oatmeal Chocolate Chip Muffins1
Besides my food shopping obsession, I have a couple other little addictions.
One is the internet. Twitter specifically; I just love it! Also now that I’m finally obtaining an iPhone, (I can’t even talk about it), I’ll oftimes be bonkers obsessed with Instagram and every app that I’ll more than likely neglect what it’s like to function as a real human being. I mean, it’s already hard enough for me personally to keep up challenging new blogs I am discovering online lately. My new favorite is A LOVELY Mess , a blog about everything from beauty and fashion, to crafts and pictures. You totally need to take a look!
Another favorite is certainly my pal Stephanie’s blog Frest Tart Her unbelievably beautiful food photography, recipes, and fun composing design immediately invites you in. Stephanie also photographs Andrew Zimmern’s quality recipes for Meals & Wine Journal rendering it a lot more fun to check out what she’s as much as! Visit and inform her hello!
Mmmmm now I’m thinking about brown butter. But wait… these muffins don’t actually have any butter OR oil in them! Whatttt?!?! I understand, I must clarify.
You guys understand that I just about love everything in bread form; nevertheless, I realize that I can’t go around eating muffins in the bakery every morning! So, in order to diminish my morning carb cravings, I attempt to create a guilt-gluten free godiva cheesecake muffin that would be perfect for breakfast time, an on-the-go snack and great for kids.
To keep carefully the calories low, I used minimal sugar, unsweetened almond dairy, egg whites, and applesauce. I also added in 1/2 of the ripe banana to keep carefully the muffins extra moist and to add a bit of sweetness. You can make the recipe minus the banana if you don’t have any readily available; they’ll still turn out great!
Imagine biting right into a warm, moist and chewy pumpkin muffin with bits of sweetness from chocolate chips. And then suddenly your entire day gets really awesome. Muffin magic.
And there’s another reason you’ll fall in love with them too…
They’re only 160 calorie consumption per muffin! I understand it’s shocking, but I’ve included the nutritional information using the recipe below.
Omg… I understand what you are thinking, and the answer is yes, we can totally butter these babies up!
AND BUTTER I DID. Hehe. I’m a little bit evil. Maybe in that actually sweet kind of way?
Happy baking!
Prep time:
5 mins
Cook time:
25 mins
Total period:
30 mins
Ingredients
1 cup oatmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup canned pumpkin
1/2 ripe banana, mashed
Extra oatmeal, for sprinkling on muffins
Instructions
Preheat the oven to 350 degrees and series 12 muffin cups with paper mugs or spray with nonstick aerosol. If you use muffin cups, be sure to spray the inside of the cups.
In a large bowl mix flour, oatmeal, pumpkin pie spice baking powder, baking soda, and salt jointly. In a separate bowl combine pumpkin, mashed banana, brownish sugar, almond dairy, egg whites and applesauce. Add the flour mixture into the pumpkin combination and stir to combine. Gently flip in chocolate chips.
Fill each muffin glass 3/4 full so that each is actually. Sprinkle a tiny bit of oatmeal over each top of the muffins. Place into the range and bake for 23-28 minutes or until a toothpick put into middle of muffins comes out clean. Muffins are greatest served warm. Reheat in the microwave for 20 mere seconds and pass on with topping of your decision!
3.1.09
Monique,
Talk about an excellent photographer! Your photos are excellent. Can’t wait to try these muffins. Stated it before, will state it once again….love your blog! Love your passion for cooking, baking, food and composing! Superb!
Hi!
Simply made those yesterday and they’re AMAZING. Everyone adored them so when I informed them it was only 160 calorie consumption…I produced their day hahaha.
Got a issue though; just how long can you maintain them before they obtain mouldy?