Servings: 15 muffins
Calories: aprox 200 kcal per muffin
Ingredients:
• 190 gr flour
• 50 gr oats
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 3 large egg
• 230 gr honey
• 75 ml oil
• 80 ml low-fat yoghurt (max. 1,5% fat)
• 2 teaspoons vanilla extract
• 100 gr grated pumpkin
• 65 gr walnuts, chopped
Instructions:
1. Preheat oven to 240 C degrees and line a muffin tin with cupcake liners.
2. In a bowl, combine flour, oats, baking soda, baking powder, cinnamon and salt.
3. In a separate bowl, whisk together eggs, honey, oil, yoghurt and vanilla extract.
4. Pour the dry ingredients into the wet and slowly fold together. Before it's all combined, add grated pumpkin and walnuts (or you can us any kind of nuts you want). Stir just until combined.
5. Fill muffin tins all the way to the top.
6. Bake at 240 C for 5 minutes and then decrease the temperature to 180 C and bake for 12-18 minutes. Bake until an inserted toothpick comes out clean.
7. Let cool and serve.
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