Run Oregon Test Kitchen: Pumpkin Blueberry Muffins (guilt-free)

 

I am obsessed with muffins, it’s no secret! Because of this obsession, and the fact that I do try and live a healthy lifestyle, I often play with my standard “guilt free” muffin recipe to come up with new flavors. Check out my original recipe here.

With pumpkin season among us, I couldn’t help myself with this delightful Pumpkin Pie recipe! I was worried about the outcome, but I ended up liking this mix better than my original so I had to share!

This is a perfect, grab and go breakfast or snack for those busy mornings! They keep up for a week in the refrigerator or up to three months in the freezer.

Julie’s Blueberry/Pumpkin “guilt-free” Muffins:

• 1 cup oatmeal flour (I just mix oats in my Ninja blender)
• 1/8 teaspoon baking soda
• 2 tablespoons honey
• 1/2 cup milk (can use almond milk)
• 2 tablespoons coconut oil
• 1 egg
• 1 cup canned plain pumpkin
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• 1 tablespoon chia seeds (optional)
• 1 large scoop protein powder
• 1-2 tablespoon raw pumpkin seeds
• 1 cup blueberries (mix in last, by hand)

Sprinkle tops of muffins with a few oats, blueberries and nuts for added color before baking.

Bake at 350 degrees for 25 minutes or until toothpick comes out clean.

Makes 10 muffins: 17g carbs 5.5g fat 7g protein 140 calories each