Healthy Pumpkin Oat Muffins
Enjoy the flavors of fall with these easy and healthy pumpkin oat muffins. Perfectly moist and sweetened with maple syrup.
Servings: 12 servings
Calories: 133kcal
Ingredients
- 125 ml of Maple syrup
- 2 tablespoon of Coconut oil melted
- 1 Egg
- 1 teaspoon of Vanilla extract
- 90 g of 0% Fat Free Greek yogurt
- 425 g of Pumpkin puree
- 90 g of Oats blended into flour (use certified gluten free oats to ensure this recipe is gluten free)
- 30 g of Oats left whole (use certified gluten free oats to ensure this recipe is gluten free)
- 1 teaspoon of Baking powder
- 1 teaspoon of Cinnamon
- 0.5 teaspoon of Ground ginger
- 60 g of Dark chocolate chips
- Oats extra; for sprinkling on top
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5. Line a twelve hole (or 2 six hole) muffin tin with muffin cases.
- In a large mixing bowl, add 125 ml of Maple syrup, 2 tbsp of Coconut oil, 1 Egg, 1 tsp of Vanilla extract and 90 g of 0% Fat Free Greek yogurt. Mix well to combine.
- Mix in 425 g of Pumpkin puree.
- Add 90 g of Oats (blended into flour), 30 g of Oats (whole), 1 tsp of Baking powder, 1 tsp of Cinnamon and 0.5 tsp of Ground ginger. Fold everything together.
- Fold in 60 g of Dark chocolate chips.
- Divide the batter between the muffin cases. Sprinkle a few Oats on top of each muffin.
- Put into the oven and cook for 50 minutes. when cooked, remove from the oven and allow to cool in the muffin tin for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
- To ensure this recipe is definitely gluten free, use oats that are certified gluten free.
Nutrition
Serving: 1muffin | Calories: 133kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 15mg | Potassium: 192mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5532IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
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