Besides my food shopping obsession, I’ve a few other little addictions.
One is the internet. Twitter specifically; I just love it! Also given 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 probably ignore what it’s prefer to function as a genuine human being. After all, it’s already tough enough for me personally to keep up challenging new blogs I’ve been discovering online recently. My new preferred is A LOVELY Mess , a blog about everything from beauty and fashion, to crafts and photography. You totally need to check it out!
Another favorite is normally my friend Stephanie’s blog Frest Tart Her unbelievably gorgeous food photography, meals, and fun writing style immediately invites you in. Stephanie also photos Andrew Zimmern’s recipes for Food & Wine Newspaper which makes it even more fun to follow what she’s up to! Visit and inform her hello!
Mmmmm now I’m thinking about brown butter. But wait… these muffins don’t actually have any butter OR oil in them! Whatttt?!?! I know, I must clarify.
You guys know that I virtually love everything in bread form; nevertheless, I recognize that I can’t go around eating muffins in the bakery each morning! So, in order to diminish my morning hours carb yearnings, I attempt to develop a guilt-free muffin that would be perfect for breakfast, an on-the-go snack and great for kids.
To keep carefully 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 carefully the muffins extra moist and to add a little bit of sweetness. You may make the recipe minus the banana if you don’t have any readily available; they’ll still turn out great!
Imagine biting right into a warm, damp and chewy pumpkin muffin with bits of sweetness from chocolates chips. And all of a sudden your day gets really amazing. Muffin magic.
And there’s another reason you’ll love them too…
They’re only 160 calorie consumption per muffin! I know it’s shocking, but I’ve included the nutritional information using the recipe below.
Omg… I know what you are thinking, and the solution is yes, we are able to totally butter these infants up!
AND BUTTER I DID. Hehe. I’m a little bit evil. Maybe in that actually sweet sort of way?
1 cup oatmeal
1/2 teaspoon cooking 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 levels and line 12 muffin mugs with paper cups or aerosol with nonstick squirt. If you use muffin cups, make sure to squirt the inside from the cups.
In a large bowl mix flour, oatmeal, pumpkin pie spice baking powder, baking soda pop, and salt jointly. In a separate dish combine pumpkin, mashed banana, brownish sugar, almond milk, egg whites and applesauce. Add the flour mixture in to the pumpkin combination and stir to combine. Gently collapse in chocolate chips.
Fill up each muffin cup 3/4 full so that each is actually. Sprinkle a tiny bit of oatmeal over each the surface of the muffins. Place in to the oven and bake for 23-28 minutes or until a toothpick placed into middle of muffins comes out clean. Muffins are best served warm. Reheat in the microwave for 20 secs and pass on with topping of your decision!
Talk about an excellent professional photographer! Your photos are exceptional. Can’t wait around to try these muffins. Said it before, will say it once again….love your blog! Love your enthusiasm for cooking, cooking, food and writing! Superb!
Just made those last night and they are AMAZING. Everyone liked them and when I informed them it was only 160 calories…I made their time hahaha.
Got a question though; how long can you keep them before they obtain mouldy?
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