Besides my food shopping obsession, I have a few other little addictions.
One is the internet. Twitter specifically; I just love it! Also now that I’m finally getting an iPhone, (I cannot even discuss it), I’ll oftimes be bonkers obsessed with Instagram and every app that I’ll more than likely neglect what it’s prefer to function as a real human being. I mean, it’s already tough enough for me to maintain with all of the new blogs I’ve been discovering online lately. My new preferred is A Beautiful Mess , a blog page about everything from beauty and style, to crafts and picture taking. You totally need to check it out!
Another favorite is definitely my friend Stephanie’s blog Frest Tart Her unbelievably gorgeous food photography, formulas, and fun writing design immediately invites you in. Stephanie also photos Andrew Zimmern’s meals for Meals & Wine Journal which makes it even more fun to follow what she’s up to! Visit and tell her hello!
Mmmmm now I’m thinking about brown butter. But wait… these muffins don’t already have any butter OR oil in them! Whatttt?!?! I know, I must clarify.
You guys know that I pretty much love everything in bread form; however, I recognize that I can’t bypass eating muffins from your bakery every morning! So, in an effort to diminish my morning hours carb urges, I set out to develop a guilt-free muffin that might be perfect for breakfast, an on-the-go snack and great for kids.
To keep the calories low, I used minimal sugar, unsweetened almond dairy, egg whites, and applesauce. I also added in 1/2 of a ripe banana to keep the muffins extra moist also to add a little bit of sweetness. You may make the recipe without the banana unless you have any readily available; they’ll still turn out great!
Imagine biting right into a warm, moist and chewy pumpkin muffin with items of sweetness from chocolate chips. And suddenly your entire day gets really amazing. Muffin magic.
And there’s another reason why you’ll love them too…
They’re only 160 calorie consumption per muffin! I know it’s shocking, but I’ve included the dietary information using the recipe below.
Omg… I know what you are thinking, and the solution is yes, we are able to totally butter these babies up!
AND BUTTER I DID SO. Hehe. I’m a bit evil. Maybe for the reason that really sweet sort of way?
1 cup oatmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup canned pumpkin
1/2 ripe banana, mashed
Extra oatmeal, for sprinkling on muffins
Preheat the oven to 350 degrees and collection 12 muffin mugs with paper cups or spray with nonstick squirt. If you use muffin cups, make sure to aerosol the inside of the cups.
In a large bowl combine flour, oatmeal, pumpkin pie spice baking powder, baking soda, and salt together. In a separate dish combine pumpkin, mashed banana, dark brown sugar, almond dairy, egg whites and applesauce. Add the flour combination in to the pumpkin mix and stir to combine. Gently collapse in chocolate chips.
Fill up each muffin cup 3/4 full in order that each is also. Sprinkle a tiny bit of oatmeal over each top of the muffins. Place in to the range and bake for 23-28 mins or until a toothpick inserted into middle of muffins comes out clean. Muffins are greatest served warm. Reheat in the microwave for 20 secs and pass on with topping of your choice!
Talk about a good professional photographer! Your photos are exceptional. Can’t wait to try these muffins. Stated it before, will say it once again….love your blog! Love your passion for cooking, baking, food and writing! Superb!
Just made those last night and they’re AMAZING. Everyone cherished them so when I told them it was only 160 calories…I produced their day hahaha.
Got a query though; how long can you maintain them before they obtain mouldy?
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