Recipe Pumpkin Oat Bran Muffins Recipe
Recipe - Pumpkin Oat Bran Muffins Recipe
INGREDIENTS:
●1-1/2 cups oat bran
●1/2 cup all-purpose flour
●1/2 cup packed brown sugar
●2 teaspoons baking powder
●1 teaspoon pumpkin pie spice
●1/2 teaspoon salt
●2 egg whites
●1 cup canned pumpkin
●1/2 cup fat-free milk
●2 tablespoons canola oil
Pumpkin Oat Muffins | Thrive in the Kitchen Healthy Cooking Series
In this month’s Thrive in the Kitchen healthy-cooking video, learn to make Pumpkin Oat Muffins! Perfect for the fall season, this tasty recipe also packs a nutritious punch.
Pumpkin is rich in vitamin C + beta-carotene, which boost immunity & fight infection. By using whole wheat flour, each fiber-full muffin helps to control blood sugar & ward off certain types of cancer.
Thrive in the Kitchen, a monthly video cooking series spotlighting easy recipes designed to support overall health and wellness for cancer patients, is part of our Thrive Integrated Cancer program; learn more at smh.com/thrive.
Healthy Protein Oat Bran Pumpkin Breakfast Muffins | Tiger Fitness
Nutritionals Per Muffin:
Protein - 6g
Carbs - 14g
Fat - 2g
Instructions:
Preheat oven to 350F
You will need 2 mixing bowls
In one bowl mix:
3/4 cup pure pumpkin
1 tbs melted coconut oil
1 egg white - 46g
1 cup cashew milk unsweetened
1 tbs vanilla extract
1/4 cup sugar free syrup
dash of ginger
In separate bowl mix:
1.5 scoops MTS Whey
1 cup oat bran
1/2 cup flour
1/4 tsp baking powder
dash of salt
dash of cinnamon
dash of pumpkin pie spice
Add wet ingredients to dry and mix together
Add 1 tbs mini chocolate chips to batter and stir in
Place batter into muffin pan
Add evenly 1 tbs mini chocolate chips to the tops of the muffins
Bake at 350F for 15-20 min
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The most delicious Pumpkin muffins made with protein!
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Healthy Protein Oat Bran Pumpkin Breakfast Muffins
Tiger Fitness
Vlogtober day 16: Healthy pumpkin cranberry breakfast muffin recipe
Watch me make a healthy pumpkin protein breakfast muffin recipe after a Costco haul. Follow me around as I give skin care tips and sunscreen recommendations for acne from Its sunday...so lettucewiches
Nutritional info per one large muffin (6 pan) or two smaller muffins (12 pain)
Calories = 235
Fat = 4.5g
Carbs = 29.1g
Fiber = 7g
Sugars = 5.8g
Protein = 20.6g
Hi Everyone, and welcome to my channel!
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How to make Tasty & Healthy Oatmeal Muffins Recipe| No sugar No Egg No Flour| Vegan| 3 Easy ways
Hello Everyone, welcome to my channel Mia Ve PLANT-BASED RECIPES . This channel existed because of your love & support. Thank you so much for being here.
I am so passionate to share my videos. Here you will see a variety of healthy easy recipes, which are vegan since all ingredients are only from plants.
I hope you enjoy my videos.
If you like my recipes, please hit like, & subscribe.
I upload new videos every week.
Love & greetings
Mia Ve
This video is a recipe on how to make Tasty & Healthy Oatmeal Muffins Recipe in 3 easy & creative ways| No sugar No Egg No Flour| Vegan|
gluten-free
pant-based
dairy-free
These muffins are super delicious, great for meal preps, make ahead recipes, Grab n Go breakfast, super easy & quick to prepare.
The taste has natural sweetness from the banana & smells amazingly delicious.
MUSIC INFO:
Take Me Higher by Jahzzar is licensed under a Attribution-ShareAlike License.
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LINK TO LICENSE:
JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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JUMBO MUFFIN PAN:
BAKING CUPS:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
MICROPLANE:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
CAKE TESTER:
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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