Your faste buds will never guess that these moist, fluffy, tasty muffins are healthy.
Course
Breakfast
Cuisine
American
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings12muffins
AuthorLemons & Anchovies
Ingredients
1cupwhole wheat flour
1cupoat bran
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
3tablespoonslight brown sugar
1 1/2teaspoonspumpkin pie spice
1cupcooked pumpkinmashed
1/2cupnonfat milk
1/4cupvegetable oilor mild olive oil or grapeseed oil
1tablespoonegg substitute stirred into 3 tablespoons waterI used Bob's Red Mill; you can also use 1 tablespoon flaxseed meal with the same amount of water. This is equivalent to one egg
2tablespoonsmaple syrup or honey
1/4cupchopped pecans
Instructions
Preheat your oven to 400℉ and spray the insides of a muffin pan with cooking spray (I used a 1/3 cup muffin pan).
In a large bowl add all the dry ingredients from the whole wheat flour to the pumpin pie spice and whisk until combined.
In another bowl combine the wet ingredients from the cooked pumpkin to the maple syrup and stir well.
Stir the wet ingredients into the dry ingredients just until combined. Stir in the chopped pecans.
Spoon the batter into the muffin pan and bake for 20 minutes. (watch at the 18 minute mark to see if they're done). Remove from the oven and the muffin pan. Best served warm or toasted the next day.