Fat Pumpkin Oatmeal Chocolate Chip Muffins1
Besides my grocery shopping obsession, I have a few other little addictions.
One may be the internet. Twitter specifically; I just think it’s great! Also now that I’m finally obtaining an iPhone, (I cannot even discuss it), I’ll oftimes be bonkers obsessed with Instagram and every app that I’ll probably ignore what it’s like to function as a real human being. I mean, it’s already challenging enough for me to maintain challenging new blogs I’ve been discovering online recently. My new preferred is A LOVELY Mess , a blog page about everything from beauty and fashion, to crafts and photography. You totally need to take a look!
Another favorite is my friend Stephanie’s blog Frest Tart Her unbelievably beautiful food photography, quality recipes, and fun writing style immediately invites you in. Stephanie also photos Andrew Zimmern’s formulas for Food & Wine Magazine which makes 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 already have any butter OR essential oil within them! Whatttt?!?! I understand, I must explain.
You guys know that I virtually love everything in bread form; however, I recognize that I can’t bypass eating muffins through the bakery every morning! So, in an effort to diminish my morning hours carb urges, I set out to create a guilt-gluten free cheesecake recipe easy muffin that would be perfect for breakfast, an on-the-go snack and great for kids.
To keep 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 the muffins extra moist also to add a little bit of sweetness. You may make the recipe minus the banana if you don’t have any readily available; they’ll still come out great!
Imagine biting into a warm, damp and chewy pumpkin muffin with bits of sweetness from chocolates chips. And then suddenly your entire day gets really amazing. Muffin magic.
And there’s another reason you’ll love them too…
They’re only 160 calories per muffin! I know it’s shocking, but I’ve included the nutritional information using the recipe below.
Omg… I know what you are thinking, and the solution is yes, we are able to totally butter these infants up!
AND BUTTER I DID SO. Hehe. I’m a bit evil. Maybe in that actually sweet sort of way?
Happy baking!
Prep time:
5 mins
Cook time:
25 mins
Total time:
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 collection 12 muffin mugs with paper mugs or spray with nonstick spray. If you use muffin cups, be sure to squirt the inside from the cups.
In a large bowl mix flour, oatmeal, pumpkin pie spice baking powder, baking soda pop, and salt collectively. In a separate bowl combine pumpkin, mashed banana, brownish sugar, almond milk, egg whites and applesauce. Add the flour mixture into the pumpkin blend and stir to combine. Gently fold in chocolate chips.
Fill up each muffin cup 3/4 full in order that each is also. Sprinkle handful of oatmeal over each top of the muffins. Place into the range and bake for 23-28 mins or until a toothpick inserted into middle of muffins comes out clean. Muffins are greatest offered warm. Reheat within the microwave for 20 secs and spread with topping of your decision!
3.1.09
Monique,
Talk about a good photographer! Your photos are excellent. Can’t wait around to try these muffins. Stated it before, will state it again….love your blog! Love your enthusiasm for cooking, baking, food and composing! Superb!
Hi!
Simply made those yesterday and they are AMAZING. Everyone cherished them so when I told them it was only 160 calorie consumption…I produced their day hahaha.
Got a issue though; how long can you keep them before they get mouldy?