Thursday, April 11, 2013

Pumpkin Oat Muffins

These were adapted from Spokane Dinner Club

Despite how unattractive these are, my husband ate 6 of them in 3 seconds. I had to freeze the other 6 so he could pace himself. 


What you need:
2 1/2 c oats (regular or quick is fine)
1 c plain nonfat greek yogurt
1/2 c honey
1 1/2 t baking powder
1/2 t baking soda
1 t pumpkin pie spice
1 c canned pumpkin
1/2 c chopped walnuts (optional)

Directions:
Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  I used silicone cupcake liners for these because it was recommended not to use regular liners. 
Place all of the liquid ingredients in the blender (including pumpkin), and then blend adding oats in 1/2 c at a time until smooth.  (I recommend grinding the oats first, that may they don't look at clumpy as mine do)
You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.
Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.

You could even add in some protein powder to make them into a great protein filled breakfast on the go!