Monday, October 29, 2012

Pumpkin Oat n' Honey Muffins (No flour, no sugar!)




Ingredients:
  • 2 1/2 c oats (regular or quick is fine)
  • 1 c plain nonfat greek yogurt
  • 1/2 c honey
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1 t pumpkin pie spice
  • 1 c canned pumpkin
  • 1/2 c chopped walnuts (optional)
Directions:
  1. Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  My most favorite is called Baker's Joy (it has flour added in). You could also use a silicone muffin pan.  (I don't recommend using paper liners for these.
  2. Place all of the liquid ingredients in the blender (including pumpkin), and then blend adding oats in 1/2 c at a time until smooth.  You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.
  3. Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.
You could go crazy with the flavor combinations and possibilities here.  You could add blueberries, chocolate chips, and play around with different sweeteners and flavors of yogurt. I'm not going to lie and say that these are the prettiest muffins you've ever seen.  They look good coming out of the oven and then "sunk" a bit as they cooled, but they were moist, tasty, and something I feel good about feeding my family.  I made them sans walnuts for my toddler, but for me, I would add them in for sure.  Will definitely be a repeated recipe.  Be sure to check out the banana version too!

19 comments:

  1. Will using sugar instead of honey mess up the recipe?

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  2. How much pumpkin is there in can of canned pumpkin? There is no such thing as canned pumpkin in my country so I was thinking about fresh pumkin instead but I have no idea how much am I supposed to use...

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    1. The recipe ingredients call for one cup of canned pumpkin.

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    2. I had to use fresh pumpkin in a recipe recently - same problem you have. I boiled the pumpkin in as little water as possible and then let it sit in a cloth lined sieve for several hours. Canned pumpkin has much less water in it than freshly cooked, and I must have strained out 2 or 3 cups.

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    3. baking the pumpkin like you would squash is much better you dont have to worry about the water ......cut the pumpkin in half place cut side up in a 350 degree oven on a baking sheet till tender and scoop out inside and use as you would canned pumpkin

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  3. A can is 15 oz, so just shy of 1 pound. Unfortunately, I have no idea what the metric conversion is.

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  4. A can of pumpkin is about 1.75 cups I'd say. Our canned pumpkin is a solid pack pumpkin, so fresh pumpkin should be a reasonable substitute. The water content of your fresh pumpkin would probably be higher so you'd have thinner batter to deal with.

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  5. I have a child with a dairy allergy. Any ideas for what to sub for the yogurt? (We tend to stay away from soy products as well...poor little girl turns into an emotional/hormonal wreck from the estrogen in them!)

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    Replies
    1. You could use a coconut yogurt base (vegan)

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  6. Hi... Just wondering if these normally come out really dense? I just made these, snd they taste pretty good, but mine look nothing like the picture, they were really heavy and kind of gooey. Is this normal? I was expecting a light fluffy muffin.

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  7. Mine came out the same way as above comment. Mine also sunk, not fluffy. But very flavorful. Just wondering how many weight watchers points would one of these be?

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    1. Hi!
      I did the math and they are 3wwpp each muffin. Love them with a cup of coffee in the mornings.

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  8. think it looks like 3 ww points each?

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  9. Just tried these and altered the baking powder to 2 t and 3/4 t of soda, I used 1 c of oat flour and 1 c of oatmeal and they did not fall! Great taste too!

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  10. No eggs? I don't see how they would stay together without eggs?

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  11. I think doing these in a food processor would work better. Place the oats in first and make into a flour of sorts and add the other ingredients until mixed. I think that might help. Mine are super dense. They don't look like the picture at all.

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  12. I want to try these. They look yummy!

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  13. These are good, but 1 tsp salt should be added to the recipe.

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