Here’s the recipe for the pumpkin oatmeal muffins I am enjoying this week. The ingredients have been modified by the brilliant Miss Amyella to allow you to have TWO dense, moist, delicious muffins as one carb serving.
Maggie’s Note: I subbed 1/2 cup of wheat bran for the 1/2 cup of Fiber One cereal and 5 oz. of unsweetened apple sauce for the 5 oz. of baby food prunes in this recipe and still had great results.
As some of you might have noticed, Amyella recently switched her blog to private/invitation only because she was being pestered by some sad, mean-spirited commenters. If anyone is interested in an invitation to view Amyellaâ€™s blog (which is full of great recipes for clean eats), please contact me with your email address and handle used to comment on her blog in the past (if applicable), and I will pass on your info to Amyella (aka She Who Issueths The Invitations).
Amyella’s Low-Cal Pumpkin Oatmeal Muffins
1 1/2 cups rolled oats, ground in food processor
1/2 cup of Fiber One cereal
1/4 cup oatmeal, dry
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
5 oz of baby food prunes
6 egg whites
13 packets of Splenda
1 1/4 cup canned pumpkin
Macros for one muffin:
59 calories, 13 g carb, 3 g protein, .4 g fat, 1 g fiber
Yield: 12 muffins (6 servings)
Yay for 2 muffins = one serving
1. Preheat oven to 350 degrees.
2. Spray two loaf pans, muffin tins, or 9×13 cake pan with nonstick cooking spray.
3. Combine flour, cereal/bran, baking soda, salt, oats, and spices in bowl and set aside.
4. In large bowl, combine sweetener, applesauce/prunes and egg whites and whisk or mix with an electric mixer until well blended.
5. Combine in dry ingredients until blended.
6. Pour into pans or muffin tins.
7. Bake approximately 25 – 30 minutes (20-25 minutes for cake pan) or until fork inserted in center comes out clean.
8. Allow to cool completely and store in airtight container or cut into pieces to be individually frozen.