One is the internet. Twitter particularly; I just love it! Also now that I’m finally obtaining an iPhone, (I cannot even talk about it), I’ll probably be bonkers enthusiastic about Instagram and every app that I’ll probably ignore what it’s prefer to function as a genuine human being. I mean, it’s already difficult enough for me personally to keep up challenging new blogs I’ve been discovering online recently. My new favorite is A LOVELY Mess , a blog about everything from beauty and style, to crafts and photography. You totally need to check it out!
Another favorite is my pal Stephanie’s blog Frest Tart Her unbelievably beautiful food photography, quality recipes, and fun composing style immediately invites you in. Stephanie also photographs Andrew Zimmern’s formulas for Food & Wine Magazine rendering it a lot more fun to follow what she’s as much as! Visit and tell her hello!
Mmmmm now i am thinking about dark brown butter. But wait around… these muffins don’t already have any butter OR oil in them! Whatttt?!?! I understand, I must clarify.
You guys know that I pretty much love everything in bread form; however, I recognize that I can’t go around eating muffins from the bakery each morning! So, in an effort to diminish my morning carb yearnings, I set out to develop a guilt-free muffin that might be perfect for breakfast, an on-the-go treat and ideal for kids.
To keep carefully the calories low, I used minimal sugar, unsweetened almond milk, egg whites, and applesauce. I also added in 1/2 of the ripe banana to keep the muffins extra moist and to add a little bit of sweetness. You may make the recipe minus the banana unless you have any readily available; they’ll still come out great!
Imagine biting right into a warm, damp and chewy pumpkin muffin with items of sweetness from delicious chocolate chips. And all of a sudden your entire day gets really amazing. Muffin magic.
And there’s another reason you’ll love them too…
They’re just 160 calorie consumption per muffin! I understand it’s shocking, but I’ve included the dietary information with the recipe below.
Omg… I understand what you are planning, and the answer is yes, we can totally butter these infants up!
AND BUTTER I DID. Hehe. I’m a little bit evil. Maybe in that actually sweet sort of way?
1 cup oatmeal
1/2 teaspoon cooking soda
1/4 teaspoon salt
1 cup canned pumpkin
1/2 ripe banana, mashed
Extra oatmeal, for sprinkling on muffins
Preheat the oven to 350 levels and series 12 muffin mugs with paper mugs or squirt with nonstick aerosol. If you are using muffin cups, make sure to squirt the inside from the cups.
In a big bowl combine flour, oatmeal, pumpkin pie spice baking powder, baking soda, and salt together. In a separate dish combine pumpkin, mashed banana, brownish sugar, almond milk, egg whites and applesauce. Add the flour blend into the pumpkin mix and stir to combine. Gently fold in chocolate potato chips.
Fill up each muffin cup 3/4 full in order that each is actually. Sprinkle a tiny bit of oatmeal over each top of the muffins. Place into the range and bake for 23-28 mins or until a toothpick placed into center of muffins comes out clean. Muffins are best served warm. Reheat within the microwave for 20 secs and spread with topping of your choice!
Talk about an excellent photographer! Your photos are exceptional. Can’t wait to try these muffins. Stated it before, will state it once again….love your blog! Love your enthusiasm for cooking, baking, food and writing! Superb!
Just made those last night and they are AMAZING. Everyone adored them and when I told them it had been only 160 calorie consumption…I made their time hahaha.
Got a query though; just how long can you keep them before they obtain mouldy?
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