Healthy Oat Flour Pumpkin Muffins Recipe : Pumpkin muffins made with oat flour are not only surprisingly healthy, but they also have an exceptional amount of moisture and a fluffy texture. In addition, they have a surprising amount of pumpkin. Oat flour is used in the manufacturing process, which is the reason for this result.
Not only do they have a flavor that is not overpowering, but their crumb is, without a doubt, the most exquisite thing that you could possibly imagine. The ideal gluten-free breakfast, lunch, or dessert would be one that is simply and easy to make either for breakfast, lunch, or dessert.
Healthy Oat Flour Pumpkin Muffins Recipe
Ingredients
- 1 ¾ cups oat flour, (store-bought or homemade) spooned & levelled
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice, (or 1 tsp nutmeg + 1 tsp cinnamon + 1 tsp ground allspice)
- 1 tsp ground cinnamon
- 1 large eggs
- 1 cup pumpkin puree, (not pumpkin pie filling)
- ½ cup pure maple syrup
- ⅓ cup melted coconut oil, or butter
- 1 ½ tsp vanilla extract
- ½ cup chocolate chips, chopped pecans, or chopped walnuts, (I love mini chocolate chips and walnuts)
Also see : Goat Cheese and Honey-Roasted Pears with Bacon Recipe
Instructions
Set aside 12 muffin liners in a muffin tin and preheat the oven to 350°F. Combine the oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium-sized mixing basin. After ensuring that every clump has been eliminated, place it aside. Whisk the eggs, pureed pumpkin, maple syrup, melted coconut oil, and vanilla extract in a separate mixing dish.
To make your own oat flour, place 1.5 cups of rolled oats in a blender and process on high for 45 seconds, or until the oats become the consistency of “flour.” Yields around one cup of oat flour. When there are no more flour lumps, add the dry ingredients and stir until well blended. Add the pecans, walnuts, or chocolate chips and stir.
Next, pour batter into each muffin tin until it is about ⅔ full. Before baking, feel free to top with more chocolate chips, pecans, or walnuts. Remove the toothpick after 18 to 22 minutes of baking. Before eating, let the muffins cool!
Nutrition
- Calories: 174 kcal
- Carbohydrates: 23 g
- Protein: 3 g
- Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 16 mg
- Sodium: 190 mg
- Potassium: 148 mg
- Fiber: 2 g
- Sugar: 8 g
- Vitamin A: 3202 IU
- Vitamin C: 1 mg
- Calcium: 57 mg
- Iron: 1 mg
Notes
Muffin leftovers can be kept for up to three or four days at room temperature in an airtight container. Prepare the muffins according to the recipe, allow them cool, then transfer them to a freezer-safe bag and store for up to three months. When the time comes to consume them, allow them to thaw in the fridge over night so that you can enjoy them first thing in the morning.
Honey is another substitute for maple syrup. In a high-speed blender, add 3 to 4 cups of quick or old-fashioned rolled oats. Blend on high for 30 to 90 seconds, or until the mixture resembles flour. Make sure to blend it all the way through to have a smooth, creamy texture; there shouldn’t be any remaining oat grains. After that, just scoop into a measuring cup, flattening it with the back of a knife, and measure out the exact amount of oat flour needed for this recipe.
Level and spoon the flour. My best baking advice for oat flour muffins is this. It is crucial to measure the correct amount of flour by levelling and spooning it into a measuring cup. Scooping straight from the bag will result in an excessive amount of flour being added and dry muffins. Verify the expiration dates of your baking soda and powder. Your muffins won’t rise and will taste gummy if your baking soda and powder are outdated. Nuts and chocolate chips were not used in the calculation of the nutritional data below.
