These muffins are a perfect after workout carb replacement. It’s very important to eat carbs after working out, reason being… the carbs replace the glycogen that you have burned off while working out!!! Click here for info on ‘Glycogen ~vs~ Post Exercise‘
This is ABSOLUTELY one of our favorite recipes! It combines two nutritious foods, pumpkin & oats. Pumpkin is rich in beta carotene. Don’t let the amount of the ingredients cause you to think it will be a hassle to make, it is a very easy recipe. You will be amazed how delicious & moist the muffins taste! They will last up to 2 weeks if kept in the fridge.
2 nonstick muffin pans or use ‘free form’muffin cups Bake at 350 degrees for 15-25 minutes.
Per Muffin… Calories: 197 grams Carbs: 47 grams
Protein: 3 grams Fat: .5 grams Sodium: 170 milligrams
1 & 1/2 cups Old Fashioned Oats
2 cups oat flour (2 & 1/2 cups oats processed in blender for 2 to 3 minutes until finely grounded)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 & 1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup honey or sugar free honey
1 teaspoon vanilla
1/2 cup canned pumpkin puree (you can substitute with either fresh or canned yams/sweet potatoes)
1 can (8 oz.) crushed pineapple in natural juice
1/2 cup frozen pineapple juice concentrated in natural juice (slightly thawed)
3 egg whites
1/2 cup raisins or cranberries
Optional: Add 1/2 cup almonds
- Preheat oven to 350° degrees. In large bowl combine oats with oat flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, & ginger; mix well & set aside.
- In medium bowl mix together honey, vanilla, pumpkin, pineapple, & juice concentrate; pour into flour mixture. Gently mix in egg whites, stir in raisins. Do not over mix.
- Let batter set for 5 minutes to thicken. Fill each muffin cup 1/2 full with batter.
- Bake for 15-25 minutes, usually done in 20 minutes, depending on how full you fill the muffin cups. Done when edges turn golden brown.
Cool 10 minutes then remove from pan.
*Hint: In blending the oats for making of the oat flour, you will have to stop the blender every few seconds & stir it with spoon. Stored in fridge, muffins will last 2 weeks.
