Low-fat Pumpkin Oatmeal Chocolate Chip (Some Raisin) Muffins

31 Oct

The impact of Hurricane Sandy aka Frankenstorm on me so far?  Knowing I would be working from home for possibly a few days/ possibly losing power= it was a good time to make a pumpkin breakfast/snack item to have on hand.  Something with oatmeal also sounded appealing.  I came upon this recipe from Ambitious Kitchen.  Pumpkin and oatmeal- done.  Otherwise, Ms. Sandy has resulted in us losing power for a little and our internet/TV service being very spotty which is why post one on the week comes to you on a Wednesday instead of Monday.  We consider ourselves very lucky for incurring a short stint of power loss and have heeded the warnings to stay inside.  I’m thinking of those in the Northeast- NY, MD, and NJ who seem to have been hit the hardest.  Sending positive vibes your way.

I had to make a few adjustments based on what I had around including leaving out the ripe banana and applesauce.  Instead, I used more pumpkin to make up for the lack of banana* (the whole can instead of the 1 cup it called for) and greek yogurt instead of applesauce (the applesauce subs for oil and greek yogurt is another alternative to oil was my rationale).  Further, I added a little more brown sugar.  In retrospect, I added TOO much pumpkin.  I discovered that is actually possible.  Shocked me to no end.  I’m probably still recovering from it as you read this.  If you have  a ripe banana, I encourage you to use that instead of adding more pumpkin.  My muffins, while good, could have used the sweetness indicative of a ripe banana and 2 cups of pumpkin made the muffins a tad too moist.  Lastly, I tried folding in jumbo raisins from Trader Joe’s into a few muffins instead of chocolate chips.  I wasn’t a fan myself.  I recommend sticking with chocolate chips.  Sometimes too many “stray aways” from a recipe means you don’t end up with the best possible result- especially with baking.  You can do better than me on your first try though and I do think these will be great when done right!  Go forth and bake 🙂

Ingredients:

 

  • 1 1/2 cups whole wheat  flour
  • 1 cup oatmeal
  • 1 1/2 tspbaking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/3 cup dark brown sugar + 2 TBSP
  • 2 egg whites, slightly beaten
  • 2/3 cup unsweetened almond milk
  • 1 cup canned pumpkin
  • 1/3 cup plain greek yogurt
  • 1/2 ripe banana*
  • 1/2 cup chocolate chips, plus 2 tablespoons
  • Extra oatmeal, for sprinkling on muffins

Directions:

  1. Preheat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray (including inside of the cups).
  2. In a large bowl mix flour, oatmeal, pumpkin pie spice, baking powder, baking soda, and salt together. In a separate bowl combine pumpkin, mashed banana, brown sugar, almond milk, egg whites and greek yogurt. Add the pumpkin mixture into the flour mixture and stir to combine. Gently fold in chocolate chips.
  3. Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oatmeal over each top of the muffins.
  4. Place into the oven and bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean. Muffins are best served warm. Reheat in the microwave for 20 seconds and spread with topping of your choice- I recommend Land O’ Lakes Light Butter with Canola Oil myself!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: