You know the times when you want to bake something cozy and yummy at 10am on a Saturday morning (or let’s be real – 2pm on a Tuesday while you are “working from home”) but you don’t want to basically eat cake for breakfast/lunch/second lunch? This is the story of my baking life.
Which is why I’m so happy to share with you MY FAVORITE PUMPKIN MUFFIN recipe. Here’s what makes it my favorite:
1. TASTES AMAZING.
2. Oats instead of flour. No gluten, no prob.
3. Real maple syrup instead of straight sugar. No post-pumpkin-muffin-crash.
4. Chocolate chips for a treat (mmk yes) and flaky sea salt on top for the salt hogs (hiii).
5. Short ingredient list of real foods. Greek yogurt, pumpkin, cinnamon. Things of that nature.
6. AND STILL TASTES AMAZING. Even thought it’s mostly clean and wholesome.
用料
| Rolled oats | 2 cups |
| Pumpkin purée | 1 can/ cup |
| plain Greek yogurt | 6 oz |
| real maple syrup | 1/2 cup |
| Eggs | 2 |
| Baking soda | 1 tbsp |
| cinnamon and salt | Pinch of |
| chocolate chips (optional) |
No gluten, no sugar, no probs... world best PUMPKIN MUFFINS on the loose!!!的做法
Preheat oven to 375 degrees.
In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.
Add all the rest of the ingredients with the oats and pulse until mixed (some pieces of oats may remain). Stir in chocolate chips if you want them.
Transfer to a greased muffin tin. Bake for 15-ish minutes. They’re best warm, but good the next day, too. Mmmm, yummy!
小贴士
If you’re gluten free, you can use gluten free oats.
Bake the batter right away! If you wait a long time between mixing up the batter and baking, the oats will absorb a lot of moisture and the muffin texture will get gummy.
Nutrition Facts:
Serves 12
Calories Per Serving: 117
Total Fat 1.6g
Cholesterol 32.9mg
Sodium 221.2mg
Total Carbohydrate 20.2g
Dietary Fiber 2g
Sugars 9.2g
Protein 4.2g
Vitamin A 172.5µg
Vitamin C 0.9mg
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无责任转发，介意者慢走不送，不接受杠精
