Pumpkin oat muffins
Soft, spiced muffins made in a blender with oats, pumpkin purée, eggs, yogurt and a little honey. No white flour, 153 kcal per muffin.
Ingredients
- 200 g rolled oats about 2 1/2 cups
- 250 g pumpkin purée about 1 cup, home-cooked and well drained, or canned pure pumpkin
- 2 large eggs about 100 g without shells
- 4 tbsp honey 84 g
- 3 tbsp mild olive oil 40 g, or melted butter
- 100 g plain Greek yogurt
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda baking soda
- 2 tsp ground cinnamon 5.2 g
- 1/2 tsp ground ginger and a pinch of nutmeg optional
- 1/4 tsp fine salt 1.5 g
- 30 g pumpkin seeds for the tops
Instructions
- Heat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases or grease it well.
- Grind the oats in a blender or food processor for about 30 seconds, until they look like coarse flour.
- Add the pumpkin purée, eggs, honey, oil, yogurt, baking powder, bicarbonate of soda, spices and salt. Blend until smooth, stopping once to scrape down the sides.
- Leave the batter to stand for 5 minutes. The oats absorb some liquid and the batter thickens, which gives the muffins a better rise.
- Divide the batter between the cases, filling them about three quarters full, and scatter the pumpkin seeds on top. Bake for 20-22 minutes, until risen and springy to the touch and a skewer pushed into the centre comes out clean.
- Cool in the tin for 5 minutes, then on a rack. They are very tender while hot and firm up as they cool.