Oatmeal Flax Pumpkin Muffins

muffinsI’ve been trying to eat breakfast on a regular basis, but it doesn’t always go as planned. My ideal morning meal would consist of scrambled eggs, loads of bacon and potatoes, but that doesn’t exactly help me fit into that blue dress I want to wear in a month.
I’ve been opting for turkey bacon, oatmeal and bran flakes for most of my breakfasts the past couple of weeks. Sometimes, it has been tough to eat something and complete a list of chores or run errands before heading to the office. So I found this recipe for oatmeal flax pumpkin muffins.
It really is that long of a title.
I wanted something nutritious, but hearty and something that I knew would be healthy. I happened to have a can of pumpkin puree hanging out in the cupboards so I decided to put it to good use and whip up these muffins.
Will even said he liked them, but it could have been that I added chocolate chips instead of raisins. We can’t always be good, right?
chips
Recipe for Oatmeal Flax Pumpkin muffins 
Adapted from a recipe by The Kitchen Magpie

  • 1 cup of pumpkin puree
  • 1/2 cup packed brown sugar
  • 1 medium banana
  • 1/4 cup of water
  • 2 eggs
  • 1 cup of whole wheat flour
  • 1/2 cup of oatmeal
  • 1/4 cup ground flax seed
  • 1 bag of chocolate chips
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of cloves
  • 1/2 tsp salt

batterPreheat the oven to 350 degrees. Whisk the dry ingredients together thoroughly in a large bowl.

Take the eggs, pumpkin puree, water, mashed banana and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients, pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the chocolate chips into the wet mixture as well.
When the two bowls have been mixed completely, make a well in the dry ingredients. Pour in the wet and mix slowly until they are just combined.
Grease a muffin tin and place paper liners.
Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large.
Bake at 350 degrees for 15-17 minutes, until the tops spring bake when touched and are perfectly risen and brown.
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