VERY low fat Pumpkin-Oat Breakfast Muffins (vegan option)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 124.2
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 26.5 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.4 g

View full nutritional breakdown of VERY low fat Pumpkin-Oat Breakfast Muffins (vegan option) calories by ingredient
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No added fats or oils. (adapted from apple-oat muffin recipe) No added fats or oils. (adapted from apple-oat muffin recipe)
Number of Servings: 10


    1/2 cup canned pumpkin (used organic)
    1 cup old fashioned oats (not instant)
    1 cup milk (used unsweetened almond milk)
    1 cup baking flour (used whole wheat)
    1/4 c brown sugar
    1/4 c raw sugar
    2 egg whites (or 2 tbs ground flax mixed w/ 6 tbs water)
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    2 tsp pumpkin pie spice (cinnamon, nutmeg, clove, ginger)


- Start by soaking oats in milk for at least 40 minutes (1 hr recommended)
- Preheat oven to 400 degrees
- Once the oats have soaked, add the pumpkin and egg (or egg substitute) and mix gently
- Combine dry ingredients in separate bowl (flour, sugar, baking soda/powder, salt...)
- Slowly mix dry ingredients into wet, careful not to over mix!!

- Spoon mixture into non-stick muffin pan and bake for about 20 min (check with toothpick)

Serving Size: makes 10-12 servings

Number of Servings: 10

Recipe submitted by SparkPeople user KARLYNFW.

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