Description
These muffins combine whole grains, pumpkin, and blueberries for a healthy treat. They are moist, naturally sweetened, and perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, honey, coconut oil, eggs, and vanilla until smooth.
- Pour wet ingredients into dry ingredients. Stir until just combined. Do not overmix.
- Gently fold in blueberries.
- Spoon batter into muffin cups, filling each about 3/4 full.
- Bake for 18 to 20 minutes, until a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Use fresh or frozen blueberries without thawing.
- Store muffins in an airtight container for up to 3 days.
- You can substitute whole wheat flour with all-purpose flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg