Super easy to make and absolutely delicious! Prepare a 12-cup muffin tin with paper liners. Muffins galore! This post uses affiliate links. Very interested to cook this, but have no Pumpkin purée on sale in my country. Amazing healthy flourless pumpkin muffins made in the blender with wholesome ingredients like oatmeal, almond butter, pumpkin puree and naturally sweetened with maple syrup. If it’s expired or not fresh, that could cause it. I didn’t have pumpkin pie spice, so I used what I would put in a pumpkin pie: 1 t. Cinnamon, 1/2 t. Nutmeg, 1/2 t. Ginger and the result was fine. Here is our. Your email address will not be published. I really want to try these but need to make them by hand. Required fields are marked *, Rate this recipe I'm here to help you relax about what your kids eat (and don't!) Transfer the oat flour to a large mixing bowl, add the baking powder, baking soda, salt, and pumpkin pie spice, and whisk to combine well. Do not repost images or recipes without requesting permission at yummytoddlerfood@gmail.com. Pour batter evenly into muffin pan. Make these healthy (and so easy!) Here are a few: Milk: You can use any milk … These healthier pumpkin oatmeal muffins have 206 calories per muffin. Substitutions for healthy pumpkin muffins: There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. Info. These delicious pumpkin muffins are made with better-for-you ingredients and a fraction of the fat, calories and sugar you’ll find in regular pumpkin muffins.*. Substitute 2 teaspoons store-bought pumpkin … Here is our disclosure policy.Updated: September 25, 2020 / First Posted: September 14, 2020 Amy Palanjian 17 Comments. © 2020 EatingWell.com is part of the Allrecipes Food Group. These healthy pumpkin-oatmeal muffins will get you in the mood for fall. ★☆ Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition These were very easy to make! All Right Reserved. Spoon batter into the greased muffin tins and bake for approximately 18-20 minutes (until a toothpick comes out clean). Filder Under:Dairy-Free, Gluten-Free, Muffins, Nut-Free, Recipes, Snacks, Vegetarian. Simplify the recipe. These Healthy Pumpkin Oatmeal Muffins are made with whole wheat flour and ground oats and sweetened with maple syrup. They are a sweet treat, but one that you can feel good about eating. And thanks to an oatmeal base, they’re also gluten-free and on the healthier end of the muffin spectrum in general. Healthy Flourless Pumpkin Muffins- moist, delicious, and super easy to make. I love that they’re naturally sweetened with fruit and don’t require any flour or oil! These muffins have a base of oatmeal, so contain a lot of fiber and B vitamins. Everything comes together in one bowl and is ready for baking in less than 15 minutes. Serve cold or slightly warmed. Top with. Yes though the color might look a little strange? FEEDING TODDLERS 101 COOKBOOK. They are so easy to make in a blender or food processor and you can make them with one arm if you have a kiddo on your hip—which is handy because I know how real life goes. Place all ingredients in a bowl and mix well. ★☆. Any idea why that would happen – I followed the recipe as is and used the blender.. Maybe check your baking soda? Healthy oatmeal muffins are a convenient and nutritious breakfast the whole family will love. Bake for 22-32 minutes in a 350 degree oven. Sprinkling the muffins with pecans adds a nutty crunch to every bite. These healthy pumpkin muffins are a delicious Fall treat, made with easy whole food ingredients. Spoon the batter into the prepared muffin cups, filling each almost to the top. I was inspired to make these muffins … Serve warm, at room temperature, or chilled. Add a few chocolate chips to the tops of each muffin if desired. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. Feeding Toddlers 101 Cookbook, Get a FREE copy of my These muffins can store in the fridge in an. Top with chocolate … EatingWell may receive compensation for some links to products and services on this website. These pumpkin oatmeal muffins are refined sugar-free, made with healthy whole oats, and our favorite fall vegetable. Serve them for breakfast or as a grab-and-go snack. These look delicious! this link is to an external site that may or may not meet accessibility guidelines. Healthy Pumpkin Muffin Notes & Tips. (Though no shame if you love pumpkin all year round!) Yummy Toddler Food - www.yummytoddlerfood.com, Copyright © 2020 Yummy Toddler Food | Site Design by, This post contains affiliate links. So these pumpkin oatmeal muffins are definitely on the healthier side of pumpkin muffin spectrum! If so, how much yogurt would you use. You are going to love the simplicity this recipe offers and how it can be well transformed from one place to another. Sprinkling the muffins with pecans adds a nutty crunch to every bite. For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly. Then, add all wet ingredients and stir well until mixture is well combined. Just made these for breakfast and they’re delicious. These muffins are made with no oil or refined sugar and yet they are moist and delicious. Add this pumpkin maple muffins … Will make these again and add more pumpkin pie spice or something else to give it a boost. Made some with chocolate chips (for me!) Easy Toddler Recipes. Add in the protein from milk and eggs and the Vitamin A from pumpkin and you have a balanced meal in muffin form. Offers may be subject to change without notice. So easy to make, baked in individual cups so they are easy to grab and go! That didn’t seem like enough so I used 3/8 c. maple syrup and 1-1/4 c. milk. Check these favorites out: Healthy Chocolate Zucchini Muffins, Easy & Healthy Banana Muffins and Blueberry Lemon Muffins. Divide into 12 muffins and bake for 15-20 minutes until cooked in centre. You want each cup to be about 3/4 full. ★☆ and the rest without (for my 1 year old son!)! I was wondering could you use plain Greek yogurt in place of the milk? Very easy to make but lacked flavor. To make this recipe you’ll need the following ingredients: TIP: To make these gluten-free, use certified gluten-free rolled oats. Fill each muffin cup almost to the top and bake in the preheated oven for 20-25 minutes, or until … Here’s a look at the process involved in making these muffins. Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! Grease or line the wells of a standard 12-cup muffin tin and set it aside. Fill all the way to the top of each liner for a slight domed top, or … These muffins turned out very dense and moist, but tasted good. Be sure to use pumpkin puree, not pie filling. My favorite tips for getting your littles to enjoy their food! ★☆ Made with oatmeal, fresh pumpkin and lots of fall spices, they’re naturally vegan, gluten free and oil free. Jump to Recipe. Please read my disclosure and privacy policy. Sprinkling the muffins with pecans adds a nutty crunch to every bite. These muffins … Or in the freezer in a zip top freezer bag for up to 3 months. Healthy Pumpkin Muffins Ingredients: As I said, the ingredient list for these muffins is super simple. You want each cup to be about 3/4 full. Line a muffin tin with silicon muffin liners or generously spray a muffin tin with non-stick cooking spray to prevent the cups … You know I love a healthy muffin recipe and these pumpkin muffins are a staple in our house in the fall and winter. If you are tired of the classic french toast breakfast for every morning, try out something new – Pumpkin Butter Oatmeal French Toast Muffins. Use a ⅓ measuring cup and pour the batter into each muffin liner. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 … Sprinkle evenly with pecans. Two cups should be right. These taste like a cross between baked oatmeal and a traditional pumpkin muffin (they don’t have any flour, so they’re a little denser than a traditional muffin, but still super moist!). These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Skipped the chocolate chips, and will try with a little extra pumpkin pie spice next time! Serve them for breakfast or as a grab-and-go snack. Let me know if you try it! Sift together the dry ingredients. I will definitely make them again because they are so easy and tasty! Divide among the prepared muffin tin. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool. (Looking back at the ingredients, I am not surprised they are so dense.) I also love them as a simple lunch component paired with fruit and a simple veggie for lunch. Use 6 ounces and know that they will be a little flatter on top and may appear like they’ve sunken a bit but they will otherwise look/be exactly the same! I love the hint of pumpkin pie spice too! These vegan gluten free pumpkin muffins are moist, fluffy and so warming thanks to all the spices! Let’s make some! Images and text copyright Amy Palanjian 2019 (except where noted). Healthy Baked Oatmeal Protein Muffins … Change it up. Not sure if it would turn out green or gray. I love how your recipes are so perfectly simple that it’s easy to tell just by reading them how good they will turn out! These muffins can store in the fridge in an airtight container for 3-5 days. Learn how to ace hot chocolate charcuterie boards! Scroll down to the bottom of this post for the full recipe. See recipe notes for details. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. With as many recipes as I have on my … A great snack! The perfect breakfast … Blend until very smooth, stopping to scrape down the sides of the bowl if needed. How long do pumpkin oat muffins keep. 183 calories; protein 5.6g; carbohydrates 27.9g; dietary fiber 3.4g; fat 6.2g; saturated fat 1.1g; cholesterol 32.5mg; vitamin a iu 3239.7IU; vitamin c 0.9mg; folate 20.3mcg; calcium 86.6mg; iron 1.5mg; magnesium 38.2mg; potassium 207.3mg; sodium 212.4mg. Spoon the batter into the prepared muffin cups, filling each almost to the top. It’s official. Can you add spinach to this for some added greens? Pop them in the microwave in the mornings for breakfast with a cup of coffee. Remove from pan after 5-10 minutes and let cool. I cranked open my first can of pumpkin … Healthy Pumpkin Muffins. ★☆ I love how hearty and full of fiber they are! We both really enjoyed them! Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Click here for our privacy policy  and here for our terms and conditions. Whisk these ingredients together with a wire whisk until … Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. If you omit the chocolate chip, there are 171 calories per muffin. Lightly coat a 12-cup muffin tin with cooking spray. To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. I think the chocolate chips are a must! Divide among the prepared muffin tin. Gluten-free: Use certified gluten-free rolled oats. The recommendation when I looked up the conversion, was to reduce the liquid in the recipe by 2 T. if you converted 1 c. of sugar to 3/4 c. syrup. These muffins are super moist and store well in the fridge or freezer—which is handy for pulling out quick breakfasts and snacks all week long. Made with chocolate chips and pumpkin spice, this muffin recipe is sure to be a breakfast hit! Dairy-free: Use plain unsweetened nondairy milk. Dice into smaller pieces for younger kids. Thaw in the fridge or at room temperature. In a blender or food processor, place the oats and process until ground into a powder. Thanks in advance! I also substituted maple syrup for brown sugar. I wasn’t sure what a flourless muffin would be like, but the oats give them texture and great chewiness. To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. Grind the oats into "oat flour" in a food processor or high-powered blender In a large mixing bowl, combine all dry ingredients. Rate this recipe in the comments below and tag @yummytoddlerfood on Instagram! TIP: You can serve these cold,  at room temperature, or even slightly warmed. Whenever I’ve tested it at home, 2 cups of rolled oats makes just about the same about of oat flour. To make these by hand without a blender or food processor, use store-bought oat flour and mix the ingredients together in a mixing bowl. This post contains affiliate links. How to Make Healthy Oatmeal Muffins Preheat the oven to 350ºF. Swiss and salami have had their day. And they are super moist and not very crumbly, so make a perfect breakfast or snack for kids…and us parents. Preheat the oven to 375 degrees F and grease a standard size muffin tin. If you love the flavor of pumpkin pie, use 2 teaspoons pumpkin pie spice. TIP: These taste like a cross between baked oatmeal and a traditional pumpkin muffin. Basically, a pumpkin muffin recipe that tastes great and you can feel great about enjoying too. Add the rest of the ingredients and stir until just moistened. These Healthy Pumpkin Muffins are fluffy, moist and perfectly sweetened. Sane Picky Eating Advice. Let cool in the pan for 10 minutes, then transfer to wire rack. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. 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