Thursday, January 20, 2011




***as always, my tweaks are noted LOL***

1 cup all-purpose flour

1/2 cup whole wheat flour (I used all white whole wheat flour)

1/4 cup oat bran (I used wheat bran)

1/2 cup packed brown sugar (i used stevia in the raw-no calories)

1 1/4 tsp cinnamon or pumpkin-pie spice*

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup canned pumpkin

6 ounces Chobani 0% Greek yogurt (i used oikos)

1/4 cup agave

1/2 cup egg substitute

1/4 cup canola oil (I used olive oil)

1/2 cup roasted walnuts, chopped


1. Preheat oven to 375°. Spray a 12 cup muffin pan with nonstick spray.

2. Lightly spoon flours into dry measuring cups; level with a knife. Combine your dry ingredients, flour through salt in a large bowl, stirring with a whisk.

3. Combine pumpkin and the next 4 ingredients (through oil) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in walnuts. Spoon batter into muffin cups until 2/3’s full. I use my ice cream scooper to ensure all my muffins are the same size.

4. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.

Makes 12 Large Muffins

Nutritional information per muffin, including walnuts




6 ounces Chobani 0% Greek Yogurt

1/4 cup canned pumpkin

1/2 tsp pumpkin pie spice

1/2 tsp pure vanilla

2 Tbsp raw honey (I used agave)

Nutritional information per 2 Tablespoon serving


courtesy of:

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