- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 114.8
- Total Fat: 6.1 g
- Cholesterol: 31.0 mg
- Sodium: 18.5 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.4 g
- Protein: 3.5 g
IntroductionTrying to make healthier muffins Trying to make healthier muffins
2 eggs, beaten
1 cup pumpkin puree
1 mashed banana
1-1/2 cups dry instant oatmeal
1/2 cup chopped walnuts
1/4 cup almond milk - if needed for moisture
3 tablespoons mini chocolate chips
Adding additional fiber (bran??) and removing an egg yolk would help with fat content.
I mix in some of the chips but save some to sprinkle on the top.
You can use this as pancake batter and cook up on griddle if desired.
Also: I don't measure. Thrown together. Use your best judgement.
Stir in oatmeal and chopped nuts (optional). Let sit a couple minutes - if too dry add some almond milk until batter like consistency.
Stir in half mini chocolate chips - save some for sprinkling on top if desired.
Spoon into prepared muffin tins (either paper lined or sprayed)
Bake at 375F for about 35 minutes - until knife comes out clean
Serving Size: 12 medium muffins