HEALTHY PUMPKIN OATMEAL MUFFINS (VEGAN, GLUTEN FREE, DAIRY-FREE)
Healthy Pumpkin Oatmeal Muffins (V, GF): a one bowl recipe for lightly sweet and perfectly moist pumpkin muffins packed with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, One Bowl.
Provided by Demeter | Beaming Baker
Categories Breakfast
Time 54m
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F. Place cupcake liners in a standard 12-cup muffin pan.
- In a large bowl, add all the wet ingredients: pumpkin, coconut oil, coconut sugar, maple syrup, flax eggs, milk and vanilla. Whisk until well incorporated.
- Add all dry ingredients: oat flour, oats, baking powder, baking soda, spices and salt. Whisk together until just incorporated, making sure no flour patches remain.
- Pour batter evenly into muffin pan. Fill all the way to the top of each liner for a slight domed top, or fill to the top, with about a tablespoon extra for large domed tops. The batter is thick and won't spill over while baking. Optional: sprinkle oats onto muffin tops.
- Bake for 24-30 minutes. Mine took 29 minutes, for large domed topped muffins.
- Allow to cool in muffin pan for about 20 minutes. Remove from pan and transfer onto a cooling rack to finish cooling for another 40 minutes or until completely cool before storing. Enjoy! Storing instructions below.
Nutrition Facts : ServingSize 1 Muffin, Calories 184 calories, Sugar 8.8 g, Sodium 170.6 mg, Fat 6.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 26.9 g, Fiber 2.9 g, Protein 3.8 g, Cholesterol 0 mg
WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED
These whole wheat pumpkin-flax muffins are super moist and delicious!
Provided by douknowHim
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
- Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
- Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 31.2 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 282.2 mg, Sugar 10.5 g
OATMEAL FLAX PUMPKIN MUFFINS
Healthy, hearty but still tasty muffins. Almost totally guilt free snackage!
Provided by Karlynn Johnston
Categories Dessert
Time 25m
Number Of Ingredients 15
Steps:
- Kick the tires & light the fires to 350 degrees.
- Whisk the dry ingredients together thoroughly in a large bowl.
- Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients; pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the raisins into the wet mixture as well.
- When the two bowls have been mixed completely, make a well in the dry ingredients.
- Pour in the wet and mix slowly until they are just combined.
- Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners. These babies stick to whatever you bake them in. Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large.
- Bake at 350 degrees for 15-17 minutes, until the tops spring back when touched and are perfectly risen and brown.
Nutrition Facts : Calories 134 kcal, Carbohydrate 26 g, Protein 3 g, Fat 2 g, Cholesterol 27 mg, Sodium 116 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
OAT BRAN MUFFINS
This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!
Provided by Bron
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
- Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
- Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
- VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 403.3 mg, Sugar 11.2 g
PUMPKIN OAT BRAN MUFFINS
"The aroma from these muffins is especially wonderful in the fall. They're healthy and yummy and disappear quite quickly. They also freeze well." Irene Robinson - Cincinnati, Ohio
Provided by Taste of Home
Time 35m
Yield 9 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.
FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS
This recipe is adapted from the a recipe found on the Red Mill, ground Flax meal bag. For a bran muffin, these babies are moist and very tasty. I've cut the white flour by half, and added an equal amount of buckwheat flour. I've also added a can of pumpkin and reduced the amount of milk. These muffins are so fresh and moist that they will only last a few days, so I freeze what we won't eat in a couple of days.
Provided by zoomer43
Categories Quick Breads
Time 48m
Yield 20 muffins, 20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350, and prepare two medium size muffin pans.
- Mix the first 10 ingredients in a large bowl.
- Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
- In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
- Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
- Fill muffin cups with a scant 1/4 C of batter.
- Bake for 15-18 minutes.
- Cool in muffin pan for 5 minutes.
- Remove muffins to a wire rack, and cool completely.
- Package 4 or 5 in quart size Ziplock.
- Label, and date the muffins you won't eat in the next couple of days and freeze.
Nutrition Facts : Calories 124.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 22, Sodium 223.1, Carbohydrate 21, Fiber 3.6, Sugar 7.7, Protein 4
BRAN FLAX MUFFINS
Make and share this Bran Flax Muffins recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
- Stir in carrots, apples, raisins and nuts.
- Combine milk, beaten eggs and vanilla.
- Pour liquid ingredients into dry ingredients.
- Stir until ingredients are moistened. DO NOT OVER MIX.
- Fill muffin cups 3/4 full.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 234, Fat 8.7, SaturatedFat 1.4, Cholesterol 26.5, Sodium 361.4, Carbohydrate 36.5, Fiber 4.5, Sugar 18, Protein 6.2
BRAN FLAX MUFFINS
Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.
Provided by Jane Massey
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
- Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g
More about "flax oat bran buckwheat pumpkin muffins recipes"
GLUTEN-FREE PUMPKIN MUFFINS - OATMEAL WITH A FORK
From oatmealwithafork.com
PUMPKIN-OATMEAL MUFFINS RECIPE | EATINGWELL
From eatingwell.com
HEALTHY PUMPKIN MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
OAT BRAN MUFFINS {HEALTHY!} - IFOODREAL.COM
From ifoodreal.com
WHOLE WHEAT FLAX BRAN PUMPKIN MUFFINS - BELLE VIE
From thebellevieblog.com
10 BEST VEGAN OAT BRAN MUFFINS RECIPES | YUMMLY
From yummly.com
OAT BRAN FLAX MUFFINS RECIPE - ANDREA MEYERS
From andreasrecipes.com
PUMPKIN BRAN MUFFINS - EATING BIRD FOOD
From eatingbirdfood.com
PUMPKIN OAT BRAN MUFFINS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PUMPKIN BRAN MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BRAN MUFFINS - THE SUPER HEALTHY RECIPE! - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love