Clean Pumpkin Walnut Oat Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 183.0
  • Total Fat: 7.6 g
  • Cholesterol: 31.0 mg
  • Sodium: 210.5 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.6 g

View full nutritional breakdown of Clean Pumpkin Walnut Oat Muffins calories by ingredient


Introduction

Clean Eating = Lower Sodium. Were supprisingly delicious if you haven't tried "clean" yet. It is not sugary but it is good. Clean Eating = Lower Sodium. Were supprisingly delicious if you haven't tried "clean" yet. It is not sugary but it is good.
Number of Servings: 12

Ingredients

    2 large Egg, fresh, whole, raw
    1 tsp Cinnamon, ground
    1 tsp Vanilla Extract
    2 tbsp Olive Oil
    0.25 cup, chopped Walnuts
    1 tsp Baking Soda
    0.50 cup Honey
    1.50 cup Oat Bran
    4 tbsp *Flax Seed Meal (ground flax)
    0.75 cup Whole Wheat Flour
    2 serving Motts Natural Applesauce (1/2 cup)
    2 tsp Rumford Reduced Sodium Aluminum Free Baking Powder (1/8 (.125) tsp/0.6g)
    2 serving Golding Farms Molasses Unsulphured (1 Tbsp)
    0.13 cup Whole Wheat Flour
    0.5 tsp Diamond Crystal - Kosher Salt
    .25 cup, chopped Walnuts
    1 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)

Directions

Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
In a medium mixing bowl, whisk to combine Wet Ingredients. In another large mixing bowl, stir to combine Dry Ingredients. Add Wet Ingredients to a bowl with Dry Ingredients, gently mix just enough to combine. Do not over mix otherwise muffins won't rise properly.
Add Add Ins and stir a few times. Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 17 - 20 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely. Do not leave muffins in a tin as they will over bake and become dry.
Storage Instructions: Refrigerate in a glass airtight container for up to 1 week or freeze for up to 6 months.

TAGS:  Snacks |