Whole Grain Oat Pumpkin Muffins

October 12, 2017 By Leave a Comment

I used a blender to whip the batter up, so clean up was a one-dish chore.
1 1/2 cups whole wheat pastry flour or regular whole wheat flour
1/2 cup skim milk

1/8 cup honey

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Instructions

Preheat the oven to 325 degrees.
Add wet ingredients to a blender or food processor and blend well.
Add dry ingredients and blend on low until just mixed (you might need to use a spatula to gently mix in the upper layer first).
Stir in chocolate chips.
Pour batter among 12 greased muffin cups.
Sprinkle extras oats on top.
Bake for approximately 20-25 minutes, until a toothpick comes out clean.
Allow to cool completely before removing from the tin, using a knife to loosen edges if necessary.
Store covered in your countertop for a day, in the fridge for a couple of days or in the freezer (just pop in the microwave when you are hungry!) for a month in a ziplock bag.

2 eggs
1/4 cup 0% plain Greek yogurt

Add the dry ingredients (oats, flour, baking soda) and mix on low. You may need to use a spatula. Don’t combine more than you need to.

Store these covered in your countertop for a day, in the fridge for a couple of days, or in the freezer (just pop in the microwave when you are hungry!) For a month in an air-tight plastic bag.

Start by preheating the oven. Add the wet ingredients to the blender to mix well. You can also use a food processor or a mixer.
Allow to cool completely before removing from the tin, using a knife to loosen the edges if necessary.
Thanks to Quaker for sponsoring this post.

Published at Thu, 12 Oct 2017 12:28:12 +0000

Sprinkle oats on top for garnish.

I enjoy a muffin, and I want to feel decent whole grains for breakfast. These muffins are made with 100% whole grain with a combination of Quaker Old Fashioned Rolled Oats and whole wheat pastry flour. Oats are a good source of fiber, and the soluble fiber from oats may improve satiety by slowing down the movement of food from the stomach to the intestine, which may help you feel fuller longer. Protein in the muffins comes from the eggs and yogurt, along with the sweetness from applesauce and honey. A small number of chocolate chips add just a bit of a surprise that is chocolatey.
Stir in some chocolate chips.
Oats for garnish

1/2 teaspoon kosher salt
1 cup pumpkin purée
The post Whole Grain Oat Pumpkin Muffins appeared first on Kath Eats Real Food.
1 teaspoon pumpkin pie spice
This post is sponsored by The Quaker Oats Company, but all opinions are my own.

The best part of using a blender is that you can pour the batter! (Just remember to grease the tin first.)
Pumpkin muffins are my jam once the season is at its peak! These muffins are great to whip up on a Saturday morning, and don’t take much time to come out warm from the oven. They’re made with whole grain — whole wheat flour and oats — and you’ll be able to make the mixture in a blender!

1/4 cup miniature chocolate chips (or routine)

1 teaspoon baking soda

1/3 cup plain applesauce
1 teaspoon vanilla extract

Source: Natural Foods

Instructions

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