Besides my grocery shopping obsession, I’ve a few other little addictions.
One may be the internet. Twitter specifically; I just think it’s great! Also given that I’m finally getting an iPhone, (I cannot even talk about 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 hard enough for me personally to keep up with all of the new blogs I’ve been discovering online recently. My new preferred is A LOVELY Mess , a blog page about from beauty and fashion, to crafts and picture taking. You totally have to take a look!
Another favorite is definitely my friend Stephanie’s blog Frest Tart Her unbelievably beautiful food photography, meals, and fun composing style immediately invites you in. Stephanie also photographs Andrew Zimmern’s quality recipes for Food & Wine Magazine rendering it even more fun to check out what she’s as much as! Visit and tell her hello!
Mmmmm now i am thinking about brown butter. But wait around… these muffins don’t already have any butter OR essential oil in them! Whatttt?!?! I understand, I must describe.
You guys know that I virtually love everything in bread form; however, I realize that I can’t go around eating muffins through the bakery every morning! So, in an effort to diminish my morning carb yearnings, I set out to develop a guilt-free muffin that would be perfect for breakfast time, an on-the-go treat and ideal 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 carefully the muffins extra moist also to add a bit of sweetness. You can make the recipe minus the banana unless you have any readily available; they’ll still come out great!
Imagine biting into a warm, moist and chewy pumpkin muffin with bits of sweetness from chocolates chips. And then suddenly your entire day gets really amazing. Muffin magic.
And there’s another reason you’ll love them too…
They’re just 160 calories per muffin! I understand it’s shocking, but I’ve included the nutritional information with the recipe below.
Omg… I know what you are thinking, and the solution is yes, we can totally butter these infants up!
AND BUTTER I DID. 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 range 12 muffin mugs with paper mugs or squirt with nonstick spray. If you use muffin cups, be sure to spray the inside of the cups.
In a big bowl combine flour, oatmeal, pumpkin pie spice baking powder, baking soda pop, and salt together. In another dish combine pumpkin, mashed banana, dark brown sugar, almond milk, egg whites and applesauce. Add the flour mix into the pumpkin combination and stir to combine. Gently fold in chocolate potato chips.
Fill up each muffin cup 3/4 full so that each is even. Sprinkle handful of oatmeal over each top of the muffins. Place into the oven and bake for 23-28 mins or until a toothpick placed into center of muffins arrives clean. Muffins are best offered warm. Reheat within the microwave for 20 mere seconds and spread with topping of your decision!
Talk about an excellent photographer! Your photos are outstanding. Can’t wait to try these muffins. Stated it before, will state it again….love your blog! Love your passion for cooking, cooking, food and writing! Should you liked this short article and you would like to receive guidance about stuffed zucchini boats with turkey i implore you to stop by our page. Superb!
Simply made those yesterday and they’re AMAZING. Everyone enjoyed them so when I told them it had been only 160 calories…I made their time hahaha.
Got a question though; how long can you maintain them before they obtain mouldy?