OMG… I am obsessed with muffins. So I ate the last of my awesome Sweet Potato Banana Oat Muffins over the weekend and decided I needed to make some more immediately. Muffins are the best warm afternoon snack with this cold weather!! So yesterday I blasted the radio, rolled up my sleeves, and created…
Pumpkin Blueberry Muffins!!
Holy crap these are good. And healthy! You must make them!
(makes 12 muffins)
- 1.5 C whole wheat pastry flour
- 1 C oats
- 1/3 C ground flaxseed
- 1/3 C walnuts (optional)
- 1/8 C brown sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1 C canned pumpkin
- 1/2 C (overflowing) frozen (or fresh) blueberries
- 3/4 C skim milk (or dairy substitute)
- 1/3 C pure maple syrup
- 1 tsp. vanilla extract
Preheat oven to 350. In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. It will look kind of like oatmeal! 🙂
Spoon the mixture into a non-stick muffin pan (or use muffin cups). Don’t forget to sprinkle some oats on top to make ‘em look pretty!
Here they are ready to go in 🙂
Pop them in the oven for about 25 minutes and do a fork check near the end to test done-ness. When the fork comes out (mostly) clean, they are ready!
Once they’re out of the oven, transfer them over to a cooling rack, and enjoy!!
Clearly I ate one immediately 🙂 Mmmm look at those berries!!
Hope you all had a nice weekend! Mine was pretty low key and relaxing… had wine with friends, did some yoga and spinning, went out to brunch, did some homework, etc. It was nice because next weekend is going to be super busy – I’m heading to UNC (Chapel Hill) on Thursday night to attend their Masters of Public Health (which is their umbrella name for the Nutrition/Dietetics Masters stuff) open house/information session! Should be interesting. Did any of you guys go there?
In other news, it FINALLY stopped raining here in D.C. I’m heading out for a run soon before class!
Have a good one 🙂