Besides my grocery shopping obsession, I’ve a few other little addictions.

One is the internet. Twitter particularly; I just love it! Also now that I’m finally obtaining an iPhone, (I cannot even discuss it), I’ll oftimes be bonkers enthusiastic about Instagram and every app that I’ll probably neglect what it’s prefer to function as a real human being. I mean, it’s already tough enough for me to maintain with all of the new blogs I’ve been discovering online lately. My new favorite is A LOVELY Mess , a blog about everything from beauty and fashion, to crafts and picture taking. You totally need to check it out!
Another favorite is definitely my friend Stephanie’s blog Frest Tart Her unbelievably gorgeous food photography, meals, and fun composing design immediately invites you in. Stephanie also photos Andrew Zimmern’s quality recipes for Meals & Wine Newspaper rendering it a lot more fun to follow what she’s as much as! 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 oil within them! Whatttt?!?! I understand, I must explain.
You guys know that I just about love everything in bread form; nevertheless, I realize that I can’t bypass eating muffins from your bakery every morning! So, in an effort to diminish my morning hours carb cravings, I set out to create a guilt-free muffin that might be perfect for breakfast, an on-the-go snack and great for kids.
To keep carefully the calories low, I used minimal sugar, unsweetened almond dairy, egg whites, and applesauce. I also added in 1/2 of a ripe banana to keep the muffins extra moist also to add a little bit of sweetness. You can make the recipe without 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 bits of sweetness from chocolate chips. And then all of a sudden your 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 know it’s shocking, but I’ve included the nutritional information with the recipe below.
Omg… I know what you are planning, and the solution is yes, we can totally butter these infants up!
AND BUTTER I DID SO. Hehe. I’m a little bit evil. Maybe for the reason that really sweet sort of way?
Happy baking!
Prep period:
5 mins
Cook time:
25 mins
Total period:
30 mins
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
Preheat the oven to 350 levels and collection 12 muffin mugs with paper cups or aerosol with nonstick squirt. If you are using muffin cups, be sure to spray the inside from the cups.
In a big bowl blend flour, oatmeal, pumpkin pie spice baking powder, baking soda pop, and salt collectively. In a separate dish combine pumpkin, mashed banana, dark brown sugar, almond dairy, egg whites and applesauce. Add the flour mixture into the pumpkin blend and stir to mix. Gently fold in chocolate potato chips.
Fill each muffin glass 3/4 full in order that each is even. Sprinkle handful of oatmeal over each the surface of the muffins. Place into the oven and bake for 23-28 moments or until a toothpick inserted into center of muffins happens clean. Muffins are best offered warm. Reheat within the microwave for 20 mere seconds and spread with topping of your choice!
Talk about an excellent professional photographer! Your photos are outstanding. Can’t wait around to try these muffins. Stated it before, will state it once again….love your site! Love your passion for cooking, baking, food and composing! Superb!
Simply made those yesterday and they are AMAZING. Everyone enjoyed them so when I informed them it was only 160 calorie consumption…I made their day time hahaha.
Got a query though; just how long can you keep them before they get mouldy?

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