Pumpkin Oat Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Directions
3/4 cup brown rice flour3/4 cup steelcut oats3/4 cup oat bran1/2 cup brown sugar2 tsp baking soda2 tsp baking powder1 Tbsp cinnamon1/2 tsp nutmeg1 tsp cardamom1 tsp allspice1 tsp ground ginger1/2 tsp cloves1/2 tsp salt700g pumpkin puree (25oz --- roughly 3 cups)2 large eggs2 Tbsp vanilla extract3 Tbsp blackstrap molasses75g sliced almonds90g dark chocolate chips75g raisins
Preheat oven to 375 degrees.
Roast almonds in oven as it is pre-heating (approx. 5 minutes). Crush by hand after cooling.
Spray 2 regular sized 12-muffin tins with non-stick spray. Do not use papers - you'll never get them off.
Mix all dry ingredients (except for chocolate chips, almonds, and raisins) in large bowl. Put aside a couple of Tbsp of mixture in to bowl or bag, then add the chocolate chips, almonds, and raisins to the bowl or bag, tossing them to coat.
Mix all wet ingredients in separate bowl. Gradually add the dry ingredients, mixing gently until just mixed (lumpy is fine). Add the floured chocolate chips, almonds, and raisins and just mix.
Put mixture in to muffin tins, roughly 1/4 cup of mixture per tin.
Bake for 27-30 minutes on bottom rack (check for toothpick to come out clean from centre of muffin).
Allow to cool on racks for about 10 minutes, then remove from muffin tins.
Serving Size: 24 x 1/4 cup
Number of Servings: 24
Recipe submitted by SparkPeople user ICEDEMETER.
Roast almonds in oven as it is pre-heating (approx. 5 minutes). Crush by hand after cooling.
Spray 2 regular sized 12-muffin tins with non-stick spray. Do not use papers - you'll never get them off.
Mix all dry ingredients (except for chocolate chips, almonds, and raisins) in large bowl. Put aside a couple of Tbsp of mixture in to bowl or bag, then add the chocolate chips, almonds, and raisins to the bowl or bag, tossing them to coat.
Mix all wet ingredients in separate bowl. Gradually add the dry ingredients, mixing gently until just mixed (lumpy is fine). Add the floured chocolate chips, almonds, and raisins and just mix.
Put mixture in to muffin tins, roughly 1/4 cup of mixture per tin.
Bake for 27-30 minutes on bottom rack (check for toothpick to come out clean from centre of muffin).
Allow to cool on racks for about 10 minutes, then remove from muffin tins.
Serving Size: 24 x 1/4 cup
Number of Servings: 24
Recipe submitted by SparkPeople user ICEDEMETER.
Nutritional Info Amount Per Serving
- Calories: 120.0
- Total Fat: 3.5 g
- Cholesterol: 15.5 mg
- Sodium: 206.3 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 2.5 g
- Protein: 2.8 g
Member Reviews