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:
- 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.
- 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.
- 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!
Will using sugar instead of honey mess up the recipe?
ReplyDeleteHow 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...
ReplyDeleteThe recipe ingredients call for one cup of canned pumpkin.
DeleteI 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.
Deletebaking 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
DeleteA can is 15 oz, so just shy of 1 pound. Unfortunately, I have no idea what the metric conversion is.
ReplyDeleteA 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.
ReplyDeleteI 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!)
ReplyDeleteYou could use a coconut yogurt base (vegan)
DeleteI often use coconut cream
Delete15 OZ X 30 = mLs, so 4500 mL
ReplyDeleteHi... 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.
ReplyDeleteMine 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?
ReplyDeleteHi!
DeleteI did the math and they are 3wwpp each muffin. Love them with a cup of coffee in the mornings.
think it looks like 3 ww points each?
ReplyDeleteJust 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!
ReplyDeleteNo eggs? I don't see how they would stay together without eggs?
ReplyDeleteActually I do most of my baking with no eggs and no substitutes, and everything always stays together. Eggs are greatly overrated in baking. (Egg allergy here).
DeleteI 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.
ReplyDeleteI want to try these. They look yummy!
ReplyDeleteThese are good, but 1 tsp salt should be added to the recipe.
ReplyDeleteMine aren't dense , but the did sink in an expanded a lot b/c I misread the baking soda ,baking powder and basically doubled the baking soda oops lol !! Next time I may try adding a banana since that is often used as an egg replacer
ReplyDeleteCould I use homemade kefir instead of the yogurt?
ReplyDeletecan i use splenda measure instead of the honey?
ReplyDeleteThese were such a disaster and it sucks because I was looking forward to them. I highly doubt the ones pictured are from this recipe at all--there's no way this recipe can come out that smooth and fluffy. They're chewy and dense and stuck to the muffin cups I used. Throwing the batch out tonight.
ReplyDeleteAwful, awful, awful. Total waste of time and ingredients. Batter is WAY too thick to mix in a blender unless you have a Vitamix. Muffins are dense & only half cooked though the bottoms are practically burnt. If you're desperate enough to make these, I suggest these changes:
ReplyDelete1. Decrease cooking temp to 350 and increase baking time.
2. Use oat flour OR grind your oatmeal first.
3. Add 1/2 t of salt.
4. Mix wet ingredients together then gently fold into sifted dry ingredients.
With those changes, the result might at least be edible. As written, the recipe is going in the trash.
I made these this morning and was pleasantly surprised! I was happy that I read the comments first as I did make a few modifications per everyone's recommendations:
ReplyDelete1. Decreased cooking temp to 350 and baked for 28 minutes
2. Ground oats in Vitamix first to make a flour
3. Used 2T baking powder and 3/4 tsp baking soda
4. Mixed dry ingredients separately from wet and folded dry ingredients into the wet ones.
The batter was pretty thick, which worried me, but they turned out fine!
My kids love them so these will become a fall staple!
Two tablespoons baking powder?
DeleteIt would preclude the additional salt as recommended in the other post. I have a perfect banana bread that it 2 tbls baking powder.
DeleteNote: These muffins will look nothing like the picture, but are delicious. I used unsweetened applesauce in place of honey-- still very tasty. Also, I used a food processor to blend the oats. Followed the measurements exactly. Comes to 92 calories per muffin with the unsweetened applesauce sub! Enjoy: )
ReplyDeletethese are not good-followed the recipe exactly and they turned out looking and tasty pretty horrible :( I was so excited for my "first day of fall muffins" but these were just a disaster.
ReplyDeleteI just made these muffins this morning & DO NOT LOOK AT ALL like the ones in the picture. However the taste is good. I had some batter left ... I'm not sure if i should bake it & add some eggs. I'll update later ...
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