Breakfast · Chocolate · Muffins · Oatmeal · Pumpkin · Snacks · Vegetarian

Low Fat Pumpkin Oatmeal Chocolate Chip Muffins

018

If there is one thing I’ve never been good at, it’s making muffins, cupcakes, cookies, etc a uniform size.  So when I decided to make muffins I knew I would inevitably end of with one massive one and one puny one.

Can you find them?

I never fail…

Anyways, muffins are probably one of my favorite things on the planet.  I don’t make them often because when I do it requires a large amount of self control not to eat them all in a few days.  How could you not love such a perfectly portable snack?

I have also been craving pumpkin everything (Trader Joe’s pumpkin ice cream is to die for) so these muffins seemed fitting.

No more difficult than any other muffin and with a few healthy substitutions 🙂

Pumpkin Oatmeal Chocolate Chip Muffins

Original recipe here

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup oatmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/3 cup dark brown sugar
  • 2 egg whites, slightly beaten
  • 2/3 cup unsweetened almond milk
  • 1 cup canned pumpkin
  • 1/3 cup unsweetened all-natural applesauce
  • 1/2 ripe banana, mashed
  • 1/2 cup chocolate chips, plus 2 tablespoons (I used minis and they melted into the muffins nicely)
  • Extra oatmeal, for sprinkling on muffins

Directions:

  1. Preheat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
  2. In a large bowl mix flour, oatmeal, pumpkin pie spice baking powder, baking soda, and salt together. In a separate bowl combine pumpkin, mashed banana, brown sugar, almond milk, egg whites and applesauce. Add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in chocolate chips.
  3. Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oatmeal over each top of the muffins. Place into the oven and bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean. Muffins are best served warm.

Anytime I use banana in a baked good I refrigerate it because of a breakfast cookie molding incident I had in the past….so refrigeration is suggested by me.  Do as you please, but you have been warned!

These are hearty and chewy and perfect for a sweet afternoon snack!

Hope you enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s