Pumpkin & Blueberry Oat Morning Muffins

Saturday, October 12, 2013

From our skinny table to yours...

Looking forward to trying the all new Dunkin' Pumpkin muffin?  As delicious as it looks let us just stop you right there!  Ready for the guilt that will ultimately come along with indulging?  One muffin will hit you with 550 calories, 24 grams of fat and 77 carbs.  Um, so not worth it.  Don't worry though ladies, we've got you covered ;) 

Our Pumpkin & Blueberry Oat Muffins are super simple to make and even easier to eat ;)  These muffins are made mostly from pumpkin, fruit, steel cut oats and Greek yogurt! 

To make these muffins you will simply pour the wet ingredients consisting of pumpkin, Greek yogurt, skim milk, egg white and applesauce over your dry ingredients.  The dry ingredients consist of only steel cut oats, blueberries, cinnamon and one teaspoon of organic sugar!  Easy and PACKED with NUTRITION!  Our favorite combo!

These healthy and delicious muffins come in at only 112 calories a pop!  So skip the drive though and go get cookin'! 

Cheers to a happy and healthy weekend!

Nutrition Facts Per Serving
Serves: 12
Serving size: 1 muffin
Calories: 112
Fat: 1.5 grams
Carbs: 20.9 grams
Dietary fiber: 3.3 grams
Protein: 4.9 grams

1 & 1/2 cup steel cut oats (or dry oats)
1 cup blueberries
1 cup organic pumpkin
1/4 cup applesauce
1 egg white
1  non-fat vanilla Greek yogurt
1/2 cup skim milk
1 tsp. baking powder
1 tbsp. cinnamon
1 tsp. organic sugar

Let's get cooking!
1.  Preheat oven to 350 degrees
2.  Mix all dry ingredients together into bowl - oats, blueberries, cinnamon, sugar & baking powder.
3.  Mix wet ingredients.  Whisk pumpkin, milk, yogurt, applesauce & egg white.
4.  Spray muffin tin well with non-stick spray or use muffin liners (we use liners and spray them as well)
5.  Fill each muffin liner with dry ingredients.
6.  Once oatmeal is portioned out, pour wet ingredients over top all muffins.  Stir each individual muffin to make sure all oats are saturated.
7.  Bake muffins for approx 40 minutes or until knife is pierced through the center and comes out clean.

Makes 12 healthy portions!  ENJOY :)

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  1. Yes please! What is the measurement on the Greek yogurt?

    ~Ashley @ A Cute Angle

  2. Love this recipe. Can you start including the sugar intake on recipes? :) Thanks!

    1. Thanks Mandy! We can absolutely do that :) Sugar content is 4.5 grams per muffin!

  3. Is it possible to replace the sugar with agave nectar in this recipe? Thanks!

    1. Hi Catherine! Absolutely, wonderful idea! We would use approx. the same - 1 tsp (a small squeeze)! :)

  4. Can you replace the organic sugar with something like coconut sugar, maple syrup or honey? If so, what ratio would you use?

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  6. I made these and they are great! I love them! It is like eating chewy oatmeal in muffin form.

    I also froze them. I reheated by defrosting for 45 seconds and 30 seconds cook.. really nice!

    Tip: Mixing the wet ingredients with the dry in the tin itself is very difficult. The first few looked flat and messy once cooked.

    For the rest of the batch I took the portioned amounts of dry and mixed the wet in a small bowl and then placed it back in the tin. This process made them rise a bit, giving a round top.

    Thanks for the recipe! I want to try it with blackberries or raspberries.. do you thin that would work?


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