I like muffins. I don't like to eat muffins that taste like cupcakes. I prefer healthy muffins and it is fine with me if they aren't super sweet or full of fat, as long as they still taste good and aren't dry.
I wanted to make pumpkin muffins and found a recipe that I tweaked quite a bit. Luckily pumpkin puree keeps baked goods nice and moist, so this recipe didn't need a lot of oil or butter. Low-fat buttermilk also added to the nice texture of these muffins. I like the texture that the oats add to this muffins as well.
I made these before school one morning and added mini chocolate chips because my son thinks that mini chocolate chips make anything better.
I was really happy with the results of these muffins. Moist, flavorful and pretty healthy!
I also just wanted to share this idea I saw in a recent issue of EveryDay Food for a healthy breakfast- Savory Oatmeal with a Egg. I didn't follow the recipe, but I did use their idea (partially). They used quick-cooking oats, a soft cooked egg, and no spinach.
I made my steel cut oats on the stovetop, then fried an egg in a small amount of olive oil. Then I sauteed a couple handfuls of spinach, in the same pan. I sprinkled a little bit of shredded cheese over my oatmeal, then topped it with the egg, spinach and chopped green onions. It was really good. My 3 year old liked it too.
Oatmeal Pumpkin Chocolate Chip Muffins adapted from FitSugar
Inspired by Carrots-n-Cake and About: Lowfat Cooking
3/4 cups white whole wheat flour
3/4 cups old fashioned oats
6 Tablespoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 tsp salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg or 1 1/4 tsp pumpkin pie spice
3/4 cup canned pumpkin
1 1/2 Tablespoons canola oil
1 large egg
1/3 cup low-fat buttermilk + a couple more Tbls if the batter looks too thick
1 tsp vanilla extract
1/2 cup mini chocolate chips
- Preheat oven to 375 degrees F and line muffin tin with muffin cups.
- Whisk dry ingredients and spices together in a large bowl.
- Add pumpkin, oil, egg, buttermilk, and vanilla to a medium size bowl and mix thoroughly. Add wet ingredients to dry ingredient and gently fold together, just, until combined. Stir in chocolate chips.
- Fill muffin cups evenly and bake for 18 to 25 minutes. Mine were done in 22 minutes.
Makes 9 muffins.