Wednesday, May 4, 2011

Healthy Pumpkin Oatmeal Muffins

These muffins are perfect for breakfast or a quick snack. And the best part is they taste amazing!


1 and 1/4 cups whole wheat flour
1 and 1/4 cups quick oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice (or 1/4 tsp. ground ginger, 1/8 tsp. ground nutmeg, 1/8 tsp. ground allspice)
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup mashed ripe bananas (about 1 large banana or 2 small)
1/4 cup firmly packed brown sugar
2 Tbsp. canola oil
1 tsp. vanilla extract
1 large egg, lightly beaten

1 Tbsp. raw pepitas (pumpkin seeds)
1/2 Tbsp. oats

Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners; set aside. 

In a bowl whisk together the flour, oats, baking powder, baking soda, salt and spices. In another bowl combine the pumpkin, bananas, brown sugar, oil and egg. 

Make a well in the dry ingredients and add the liquid mixture. Stir together until just incorporated - do not overmix or you will have tough, rubbery muffins. In a small dish, combine the pepitas and oats for the topping

Divide batter evenly among muffin cups. Sprinkle with the topping and very gently press it into the batter so it will stick onto the baked muffin. Bake for 16 - 18 minutes or until an inserted toothpick comes out clean. Cool on a wire rack. Makes 12 muffins.

*Recipe by Brooke McMillan

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