Pinterest Experiments - March 2012

Pumpkin Oatmeal Muffins - Breakfast on the go

I don’t know about you, but for me life never seems to slow down.  This is why I am constantly looking for ways to make life simpler.  I work full time, about 45-minutes away from my son’s school and sometimes don’t get home until 6:45.  Furthermore, Mr. P (my 4 year old) goes to bed at 8:30 and The Doctor (I’m a little bit of a Doctor Who nerd/fan, sorry) doesn’t get home until 7:30, that doesn’t give us a lot of family time together during the week.  What little time we do have together I don’t want to spend in front of a steamy stove.   So, I’m a huge fan of the fast and easy healthy meals. 

Here is a recipe that is bound to make your life easier.  You can make these ahead on the weekend and enjoy them all week long.  This recipe makes a TON of muffins but you could easily freeze these and serve them later by defrosting them over night and re-heating for 10-15 seconds in the microwave.  I love them to just grab and go—a super easy solution to my busy life.  Plus, the family gives them two thumps up.

Pumpkin Oatmeal Muffins

Ingredients:

·        6 Tbsp. Warm Water

·        2 Tbsp. Chia Seeds

·        4 tsp. Baking Powder

·        2 Bananas–ripe & mashed

·        2 15 oz. can Pureed Pumpkin

·        1 Cup Coconut Milk–canned full fat

·        2 Cup Almond Milk (or Flax)

·        2 tsp. Vanilla Extract

·        6 Cup Rolled Oats

·        1/2 cup Flaxseed Meal

·        8 tsp. Pumpkin Pie Spice

·        1 tsp. Salt

·        1.5 cups raw brown sugar

·        Optional Toppings—Pumpkin Seeds, Sunflower Seeds, Chocolate Chips, Chopped Walnuts, Raisins (whatever you like)

Directions:

1.      Preheat oven to 350°

2.      Mix Warm Water, Chia Seeds and Baking Powder in a small bowl or ramekin and set aside

3.      Mix Banana, Pumpkin, Coconut Milk and Almond Milk in separate bowl

Directions

Preheat your oven to 350 degrees. Spray cupcake liners with nonstick cooking spray. Mix the first 5 ingredients together in a bowl. In a separate bowl mix together the rest of the ingredients except the optional toppings. Combine the wet ingredients with the dry. Fill muffin cups 3/4 of the way and add optional toppings if desired. Bake for 30 minutes until a toothpick in center comes out clean. Let cool for about 15 minutes before removing from liners. Enjoy or keep refrigerated for up to a week.

To Freeze, store in an airtight container. Defrost overnight in refrigerator. Warm in microwave 45-60 seconds.

Nutrition Info {without toppings}

Servings: 18* Calories per serving: 94* Fat: 3g* Cholesterol: 13mg* Sodium: 18mg* Carbs: 15g* Fiber: 3g* Sugars: 2g* Protein: 4g* Points+:3*