I’m in no way a blogger, but made this made these muffins today, took a bite and though they were so darn delicious that it must be shared. It’d be selfish if I didn’t! And who knows, maybe I’ll actually take to like this blogging thing…
I found this recipe here, but made a few changes. My mother had recently been down in Florida and brought back some coconut palm sugar for me. It’s a one-to-one substitute for sugar, but is low on the glycemic index so it doesn’t spike your blood sugar and make you crave sugar half an hour later, though I can’t guarantee that you won’t be craving another one of these muffins after you try one… I’m guilty of wolfing down two in about four minutes…
Sorry about the terrible photo, I wasn’t planning on making a post, so I only used my phone to snap this one.
- 2 1/2 cups rolled/flake oats
- 1/2 cup coconut palm sugar (or sugar, agave nectar or honey, you choose!)
- 1/4 cup stevia (I use this one, which isn’t pure stevia, so cut back as necessary if you have the concentrated stuff)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1/3 cup plain nonfat greek yogurt
- 2 cups peeled, cored and chopped apple
- Preheat oven to 350 degrees F (175 degrees C).
- Grind oats into a flour in a food processor or blender.
- In a large bowl, stir together oat flour, sugar, stevia, spices, baking soda and salt. In a separate bowl, mix together eggs, pumpkin, oil, applesauce, vanilla and greek yogurt. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into 12 muffin cups.
- Bake in for 40 minutes, or until a toothpick inserted into a muffin comes out clean.
Makes 12 servings.
Carbs 26 g
Would love to hear what you think!