One may be the internet. Twitter particularly; I just think it’s great! Also now that I’m finally obtaining an iPhone, (I can’t even talk about it), I’ll oftimes be bonkers enthusiastic about Instagram and every app that I’ll more than likely ignore what it’s prefer to function as a genuine human being. I mean, it’s already hard enough for me to keep up challenging new blogs I’ve been discovering online lately. My new preferred is A LOVELY Mess , a blog page about from beauty and style, to crafts and pictures. You totally have to check it out!
Another favorite is definitely 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 meals for Meals & Wine Journal which makes it a lot more fun to follow what she’s up to! Visit and inform her hello!
Mmmmm now I’m thinking about dark brown butter. But wait… these muffins don’t already have any butter OR essential oil within them! Whatttt?!?! I understand, I must explain.
You guys understand that I just about love everything in bread form; however, I recognize that I can’t bypass eating muffins from your bakery every morning! So, in order to diminish my morning hours carb yearnings, I attempt to create a guilt-free muffin that would be perfect for breakfast time, an on-the-go treat and ideal for kids.
To keep carefully the calories low, I used minimal sugar, unsweetened almond milk, egg whites, and applesauce. I also added in 1/2 of the ripe banana to keep the muffins extra moist also to add a bit of sweetness. You may make the recipe minus the banana unless you have any readily available; they’ll still turn out great!
Imagine biting into a warm, moist and chewy pumpkin muffin with items of sweetness from delicious chocolate chips. And all of a sudden your entire day gets really amazing. Muffin magic.
And there’s another reason you’ll love them too…
They’re just 160 calorie consumption per muffin! I understand it’s shocking, but I’ve included the nutritional information using the recipe below.
Omg… I understand 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?
Happy baking!
Prep time:
5 mins
Cook period:
25 mins
Total time:
30 mins
Ingredients
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
Instructions
Preheat the oven to 350 degrees and collection 12 muffin cups with paper mugs or aerosol with nonstick spray. If you use muffin cups, be sure to aerosol the inside from the cups.
In a big bowl mix flour, oatmeal, pumpkin pie spice baking natural powder, baking soda, and salt jointly. In a separate dish combine pumpkin, mashed banana, brown sugar, almond milk, egg whites and applesauce. Add the flour mix in to the pumpkin mix and stir to combine. Gently fold in chocolate chips.
Fill each muffin glass 3/4 full so that each is even. Sprinkle handful of oatmeal over each top of the muffins. Place in to the range and bake for 23-28 minutes or until a toothpick put into middle of muffins comes out clean. Muffins are best offered warm. Reheat within the microwave for 20 mere seconds and pass on with topping of your choice!
3.1.09
Monique,
Talk about a good professional photographer! Your photos are outstanding. Can’t wait to try these muffins. Stated it before, will say it again….love your blog! Love your passion for cooking, cooking, food and writing! Superb!
Hi!
Just made those last night and they’re AMAZING. Everyone cherished them and when I told them it was only 160 calorie consumption…I produced their day hahaha.
Got a issue though; how long can you maintain them before they obtain mouldy?
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