If you’re lucky enough to be working out at TAO this weekend, you may notice a basket of goodies by the front desk. These pumpkin oat muffins are not only super easy to make but are surprisingly moist, tasty, and full of good stuff! They are made with whole wheat flour, old-fashioned oats, applesauce in place of oil, and have lots of great pumpkin spice flavor!
Speaking of pumpkin, take advantage of the holidays and embrace this nutritional powerhouse. Pumpkin is low in fat and calories and rich in nutrients such as beta-carotene, potassium, and vitamins A, C, E. Pumpkin is also high in fiber, which is great for your digestion and promotes that feeling of being “full”.
These muffins make a low-cal, yet nutritious breakfast or snack. And best of all, they’re full of fall flavors. Don’t tell the kids how healthy they are and they’ll never know!
Pumpkin Oat Muffins
Ingredients (Yields 12)
1 cup whole wheat flour
1 cup old-fashioned oats
1/3 cup granulated sugar or Splenda for baking
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 14 oz can pumpkin (not pumpkin pie filling)
Half of a super ripe banana, mashed
1/3 cup unsweetened applesauce
1/3 cup chopped walnuts (optional, but a nice addition for protein)
1. Preheat oven to 350 degrees F. Spray a muffin pan with non-stick cooking spray or line with paper baking cups.
2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt, nutmeg, ground cloves, and allspice.
3. In a separate bowl, mix the eggs, pumpkin, applesauce, and mashed banana until smooth and well blended. Add this wet mixture to the dry ingredients and stir or mix until smooth. Stir in walnuts.
4. Spoon batter into the muffin cups until 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out clean.
Enjoy and have a safe and Happy Halloween!