Banana Apple Pumpkin Muffins

Part 2 of making brinner was baking these muffins. The girls just raved at how flavourful and moist they came out and gluten&eggyolk-free Sophia was even able to enjoy them.

INGREDIENTS

  • 1 1/4 cup large flake oats
  • 1/2 cup oat bran
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 3/4 teaspoon stevia powder
  • 1 cup pumpkin puree
  • 1 ripe medium banana, peeled and mashed
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup honey or maple syrup
  • 1/4 cup vegetable oil
  • 2 egg whites (or 1 whole egg)
  • 1 tsp vanilla extract
  • 1 green apple, chopped
  • 2 tbsp orange zest (optional)

DIRECTIONS

  • Grind oats into a flour in a food processor.
  • Mix all dry ingredients in a large bowl.
  • Mix all wet ingredients, expect for chopped apple and orange zest, in a medium bowl.
  • Add wet mixture to dry ingredients and stir until moist. Fold in apples.
  • Distribute batter into 12 silicone muffin cups or muffin tin. Sprinkle with orange zest.
  • Bake at 375 degrees Fahrenheit for 20 minutes or until an inserted toothpick comes out clean.
  • Remove from oven, let cool for 5 minutes and enjoy!

NUTRITIONAL INFORMATION

Makes 12 servings.

Per serving: 143 calories, 22 g carbs, 10 g sugar, 6 g fat, 4 g protein, 3 g fibre

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Healthy Apple Pumpkin Muffins

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…

Image

Sorry about the terrible photo, I wasn’t planning on making a post, so I only used my phone to snap this one.

INGREDIENTS

  • 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

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grind oats into a flour in a food processor or blender.
  3. 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.
  4. Bake in for 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Makes 12 servings.

NUTRITIONAL INFORMATION

Per muffin:

Calories   183

Carbs 26 g

Sugar 8g

Fat 7g

Protein 5g

Fiber 3g

Would love to hear what you think!