These muffins are delicious for breakfast, snacking or any other time of day! They make a great snack on their own and are delicious paired with yogurt, cottage cheese, fruit or smoothies. Adding oats and oat bran to this recipe gives it a satisfying, dense texture and provide complex carbs and fibre to keep you fuller, longer!
TIP: Muffins that rely heavily on pureed fruits in the ingredients do not keep as well at room temperature. Store on the counter for up to 3 days, or keep in the fridge up to 5 days. The best way to keep your muffins fresh is to freeze them individually or in pairs. You can then take them out as needed. Muffins thaw in about 2 hours, or you can pop them in the microwave or toaster oven to enjoy them warm!
- ¼ cup olive oil
- ¼ cup honey
- 2 eggs
- 1 ¼ cup pumpkin puree
- ¼ cup milk of choice
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp cloves
- 1 cup whole wheat flour
- 2/3 cup large flake oats
- 2/3 cup oat bran
- Optional: 1 tbsp Pumpkin seeds, for sprinkling on top
- Preheat oven to 325oF and line muffin tins with muffin papers, or grease lightly with coconut oil
- In a large bowl, whisk together oil and honey. Add eggs and beat well. Mix in pumpkin puree and milk, then add baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg, allspice and cloves.
- Add flour, oats and oat bran and mix together with a large spoon until just combined. Option: add mix-ins like nuts, chocolate chips, dried fruit, coconut, etc.
- Using ¼ cup, scoop batter into 12 muffin cups and sprinkle with pumpkin seeds on top, patting them down lightly so they will stick.
- Bake for 23 – 26 minutes, or until firm/a toothpick comes out clean.
- These will last on the counter for up to 5 days, or in the freezer for up to 3 months for best freshness.
Nutrition Information: Per 1 Muffin
Calories: 166 kcal / Fat: 7.1 g / Carbohydrate: 23 g (7.3 g Sugar, 2.9 g Fibre) / Protein: 5.4 g
Recipe by Lauren