Healthy Pumpkin Muffins

(from ltrapani’s recipe box)

I usually double this recipe, the muffins freeze well. You can use 2 real eggs instead of Egg Beaters and 1 single serving container of apples is ~1/4 cup.

Source: adapted from "Flaxseed Muffin" recipe

Prep time: 10 minutes
Cook time: 20 minutes
Serves 12 people

Categories: Muffins

Ingredients

  • 1.5 cups whole wheat flour
  • 1/2 cup flaxseed meal
  • 1/2 cup quick oats
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 cup sugar
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 c. egg beaters, egg substitue
  • 1/4 c. applesauce
  • 1 cup non-fat milk
  • 1 15 oz. can of pumpkin, plain
  • 2/3 cups raisins

Directions

  1. Preheat oven to 400

  2. Grease 12 piece muffin tin with Crisco.

  3. Mix all dry ingredients together (except raisins)

  4. Mix liquid ingredients together in a separate bowl (except raisins)

  5. Stir liquid ingredients into dry ingredients Mix until blended but still lumpy.

  6. Add raisins and mix a little

  7. Fill muffin tins 2/3 full

  8. Bake at 400 20 to 25 minutes

  9. Cool on wire rack

Email to a friend | Print this recipe | Back