First of all, I know I need lessons on food photography - sorry! But I love these oatmeal muffins and wanted to share the recipe, especially since they are a great make-ahead snack, and can be frozen for later. I adapted my recipe from Sugar Free Mom (she has all kinds of variations, and is a way better food photographer :) ). The recipe is so easily adaptable depending on your personal tastes and what you have on hand. Here is the recipe that I go with most often:
2 1/2 c. oats
1/4 c. ground flax seed
2-4 packets of Stevia (or whatever sweetener you’d like to use)
¾ tsp cinnamon
¾ tsp nutmeg
½ tsp ground cloves
1 ½ tsp baking powder
½ tsp salt
1 c. canned pumpkin
1 c. milk (I use unsweetened vanilla almond milk, which has greatly improved my diet life!)
1 tsp vanilla extract
2 oz pumpkin seeds
Splenda Brown Sugar for sprinkling on top before baking (optional)
I mix together all dry ingredients (except pumpkin seeds), then add wet ingredients and stir together until blended, and then stir in pumpkin seeds.
Makes 12 regular size muffins, or 24 mini muffins. Bake at 350 for 25-30 minutes for regular muffins, 10-15 minutes for minis.
There are plenty of ways to make this recipe your own. You can substitute applesauce (unsweetened) or mashed banana for the pumpkin, use different nuts/seeds/dried fruit, change seasonings around – I used banana extract sometimes to make “banana nut muffins”. Chocolate chips and peanut butter are pretty awesome if you’re not watching your calories too closely!
Nutrition Information based on recipe above, per 1 regular or 2 mini muffins:
Calories 108
Fat 4.5 (.5 Saturated)
Carbs 14.2
Fiber 3.4
Sugar 1.3
Protein 4.7
Love these as an on the go sub for oatmeal! I eat them cold out of the fridge during the week, and freeze extras. This week I’ve been eating thawed muffins and they are still pretty good without re-heating.
