Best Pumpkin Oat Sunflower Seed Muffins Low Fat Recipes
HEALTHY PUMPKIN OAT MUFFINS
These Healthy Pumpkin Oat Muffins are low in fat and sugar, but they're so moist and flavorful because they're packed with pumpkin and applesauce!
Provided by Chrissie (thebusybaker.ca)
Categories Snack
Time 27m
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees Fahrenheit. Prepare a 12-cup muffin tin with paper liners.
- To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Whisk these ingredients together with a wire whisk until they're combined.
- To the wet ingredients, add the flour, oats, baking soda, salt and spices. Mix the dry ingredients together a little bit with your fingers before using a rubber spatula to fold the dry ingredients into the wet ingredients. Don't over-mix here, but stop as soon as you see the flour disappear.
- Spoon the batter evenly into the 12 muffin cups you've prepared with paper liners. Sprinkle a few oats and a few pumpkin seeds onto the top of each muffin before putting them in the oven to bake.
- Bake the muffins for 17-19 minutes at 350 degrees Fahrenheit or until the tops lose their shine and they bounce back to the touch.
- Let the muffins cool in the tin for 5-10 minutes before removing them from the tin onto a wire rack to cool completely before enjoying!
Nutrition Facts : ServingSize 1 muffin, Calories 180 kcal, Carbohydrate 30 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 218 mg, Fiber 2 g, Sugar 14 g
PUMPKIN OAT SUNFLOWER SEED MUFFINS, LOW-FAT
Make and share this Pumpkin Oat Sunflower Seed Muffins, Low-Fat recipe from Food.com.
Provided by dyve_leighdee
Categories Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Combine first 8 ingredients in large bowl.
- Use a muffin pan with medium size muffin cups, spray with cooking spray.
- Fill muffin cups 3/4 full.
- Bake for 20 - 25 minutes or until tops springs back when lightly touched.
Nutrition Facts : Calories 124, Fat 2.9, SaturatedFat 0.3, Sodium 136.2, Carbohydrate 22.6, Fiber 4.4, Sugar 2.6, Protein 3.1
LOW CARB, HIGH FIBER THEME-AND-VARIATIONS PUMPKIN MUFFINS
This is a revision of previous recipes I've posted and I think this recipe's the best, so far. These are moist, healthy, substantial and they're 'total money' with cream cheese or nut butter for a fast breakfast. Note: I use almond milk in these to cut the carb count - the recipe works with any milk or, if you don't need to boost the protein, use water in place of milk. You may also vary the grains/bran/flours to suit your needs, preference, and what you have in your cupboard. If you need to stretch the recipe, you can add more liquid and more bran/grains/flour. This is a very forgiving recipe. For instance: substitute garbanzo flour for the soy flour, oat bran for the wheat bran, whey powder for the flour. Also, the lemon juice/soda helps these fiber-rich muffins rise. Bonus: it takes less time to prepare the batter than it takes for the oven to preheat.
Provided by One Happy Woman
Categories Quick Breads
Time 31m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 365.
- Grease 18 muffin cups. I use silicone muffin pans.
- In the bowl of a food processor or mixer add all the ingredients except for the flour, meal, and bran. Mix until thoroughly blended.
- Add the fruit and nuts and pulse/mix briefly.
- Add the flour, meal, bran and mix until just blended.
- Scoop into greased muffin cups and bake for 23-25 minutes.
- Variations: any milk will do in place of almond milk. If you aren't too concerned about the net carb count, these are good with dried cranberries, chopped apple, raisins, or chopped ginger. Use any chopped nut you please. Or sunflower seeds. Or not.
- In place of the soy flour, you may use a cup of low-carb baking mix. Just reduce the salt and the baking powder by half.
Nutrition Facts : Calories 156.2, Fat 11.3, SaturatedFat 1.5, Cholesterol 58.8, Sodium 262.2, Carbohydrate 11.5, Fiber 5.9, Sugar 0.7, Protein 6.9
MOIST PUMPKIN OATMEAL MUFFINS
Another favorite muffin recipe at our house. This recipe makes two dozen regular size muffins or 4 dozen mini or "gem" sized muffins. They keep great in the freezer and are perfect for a nutritious, delicious snack or breakfast carb choice. You could add chopped nuts and/or raisins or chopped dates, but my bunch likes them "plain". When you bake them, your house will smell so good!
Provided by Knitting Granny
Categories Quick Breads
Time 33m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
- Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
- Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
- Spray muffin cups with spray realease.
- Fill muffin cups a little more than half full.
- Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
- Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.
LOW-FAT OATMEAL PUMPKIN MUFFINS
Make and share this Low-Fat Oatmeal Pumpkin Muffins recipe from Food.com.
Provided by rockstarcuti306
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat to 400.
- Whisk the dry ingredients together.
- Wisk wet ingredients together.
- Combine the wet and the dry.
- Grease muffin cups or tins.
- Bake for 22-25 minutes and enjoy!
LOW FAT OATMEAL PUMPKIN SPICE MUFFINS
This is a recipe I adapted from an old favorite, applesauce muffins. They are high in fibre and low in fat.
Provided by julielenore
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Oil or spray muffin tins with cooking spray.
- Sift together the dry ingredients.
- Add the rest of the ingredients and stir until just moistened.
- Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
- Remove from pan after 5-10 minutes and let cool.
- place in a airtight container and try not to eat for 24 hours as they will become more moist.
PUMPKIN OAT MUFFINS
It isn't considered Thanksgiving or Christmas in my house until these are on the table. Enjoy the flavors of pumpkin pie in easy-to-eat muffin form. &mdashCarol Hale, Sarver, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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