Blueberry Muffins with only 8 ingredients
Get the Recipe:
⭐️ Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients; you can whip them up in 5 minutes.
⭐️ Ingredients
WET INGREDIENTS
1 teaspoon (3 grams) grated lemon zest
1 cup (240 grams) non-dairy milk any
¾ cup (150 grams) sugar
¼ cup (60 grams) neutral vegetable oil like avocado oil or canola oil
1 tablespoon (15 grams) vanilla extract
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
⅛ teaspoon salt
2 cups (300 grams) blueberries fresh or frozen
1½ tablespoon (12 grams) cornstarch
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Easy Healthy Pumpkin Muffin Recipe with Oat Streusel
Yes, you can make gluten-free pumpkin muffins that are light and fluffy and do not compromise flavor or appearance with my healthy pumpkin muffin recipe. I'm excited to show you how easily you can make these muffins with oat and almond flour.
One of my favorite things is that they're naturally sweetened with applesauce, maple syrup, and coconut sugar. They have all the delicious pumpkin season flavor with a quick crumb on top. The easy oat streusel gives the muffin tops a delightful texture and rich color. And, with half the sugar of a traditional muffin, you can enjoy this easy pumpkin muffin recipe as a breakfast, snack, or dessert.
VIEW FREE RECIPE CARD:
SUBSCRIBE TO MY CHANNEL:
INSTAGRAM:
Hello, my name is Nicole Bonilla. I'm an urban cowgirl helping you deliciously improve your mental and digestive health. Take a deep cleansing breath because you've found easy-to-understand inspiration for healthy digestion, stress and anxiety relief, and a detoxed home.
It’s No Secret, Digestive Disorders Are on the Rise!
Regardless of how they came about, my recipes focus on what we CAN control to continue enjoying nutritious and delicious food. You’ll find easy, healthy recipes accommodating the most common food allergies, including gluten-free, dairy-free, FODMAP, and vegan. We have to be our own advocates to make the best choices from the food available to us.
#glutenfree #pumpkinmuffins #pumpkin #muffinrecipe #pumpkinrecipes #healthymuffins #healthybreakfast #glutenfreemuffin #glutenfreemuffinrecipes #glutenfreepumpkin #norefinedsugar #oatfflour #oatflourrecipes
Pumpkin Banana Oat Muffins| healthy + delicious
These are a new fall variation I adapted from my favorite tried and true banana oat cups. These are even more delightful! I hope you enjoy!!!
Recipe for Pumpkin Banana Oat Cups:
Coconut oil or avocado/coconut oil spray
1/2 cup natural almond or nut butter
1 1/2 cups mashed extra ripe banana
1/3 cup Pumpkin puree
1/2 cup pure maple syrup
1 tsp. vanilla extract
1 1/2 cups unsweetened coconut or almond milk
3 cups rolled oats
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon or pumpkin pie spice
1/2 cup sliced almonds, pecans, pumpkin seeds
Preheat oven to 375*.
Coat muffin tin with oil.
In medium bowl combine nut butter, mashed banana, maple syrup and vanilla. Next fold in oats, baking soda, sea salt, cinnamon. Stir in nut milk and then fold in raw nuts. Divide into 12 muffin tins.
Bake 20-25 mins. Allow to cool before moving to wire cooling rack.
Makes 12 muffins. Serving size 2.
(recipe adapted from my banana oat recipe - here:
SUBSCRIBE for new videos every week!
Find me on Instagram!
Amazon Storefront:
Pumpkin Chocolate Recipe: These Oatmeal Muffins are Delicious! #shorts
Looking for a delicious pumpkin chocolate recipe? These tasty, nutritious gluten-free pumpkin chocolate chip muffins are healthy, dairy-free, & can be sugar-free. They're loaded with pumpkin puree, oats, maple syrup, chocolate chips, & pumpkin pie spice, making a cozy breakfast or snack for fall.
SUBSCRIBE to our channel for more easy and delish shortcut recipes and FOLLOW US on:
INSTAGRAM:
PINTEREST:
FACEBOOK:
Check out these other fall pumpkin recipes:
Easy Pumpkin Bread:
Pumpkin Spice Shake Recipe:
Pumpkin Spice Dip Recipe:
How to Roast Pumpkin Seeds:
Peeling pumpkins & Cooking pumpkins:
Ingredients for Gluten free pumpkin muffins:
1 cup canned 100% pumpkin puree NOT pumpkin pie filling. If you want, you can find out how to cook and peel pumpkin easily to make your own.
1/2 cup coconut oil melted (or if you prefer, vegetable oil or melted butter for more delicious muffins)
2 large eggs at room temperature
1/3 cup maple syrup sugar-free preferably, If you prefer, use coconut sugar, honey, or agave for a healthy swap. Or use a mix of 3 tablespoon brown sugar and 3 tablespoon granulated sugar.
1 tsp vanilla extract if you prefer, you can add or replace it with ½ teaspoon ground ginger
2 cups oat flour loosely scooped, not packed. TIP: To make oat flour, blend certified gluten-free old-fashioned oats in a food processor until becoming fine as flour. Measure to render 2 cups of loosely scooped flour!
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp salt
2 tsp pumpkin pie spice or ground cinnamon if you prefer
1 cup dark chocolate chips or use semi-sweet or milk chocolate chips if you prefer. It will depend on how sweet you enjoy your muffins. You can also replace it with chopped nuts such as walnuts or pecans.
How to make pumpkin chocolate chip muffins:
1. To make pumpkin chocolate chip muffins with puffy tops, preheat the oven to 425° F. Alternatively, if you don't care about puffy tops, preheat the oven to 350° F and line a muffin tin with paper muffin liners or spray the tin with nonstick cooking spray.
2. In a large bowl, whisk together the wet ingredients: pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla until well combined.
3. Then, add the dry ingredients (oat flour, baking powder, baking soda, salt, and pumpkin spice), mixing them together until fully combined. Fold in the chocolate chips.
4. Scoop the batter into a 12-cup muffin pan and bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake them for 15-17 minutes or until a toothpick inserted comes out clean. NOTE: If the oven temperature was 350° F since the beginning, bake the muffins for 20-22 minutes or until a toothpick inserted comes out clean.
5. If you want, you can top them with a drizzle of melted chocolate or a spoonful of Nutella or peanut butter. Enjoy!
#shorts #fall #pumpkin #breakfast #breakfastideas #muffins #muffin #glutenfree #sugarfree #pumpkinspice #pumpkinspiceeverything #pumpkin_recipe #chocolaterecipe #oatsrecipe
PUMPKIN OATMEAL MUFFINS | healthy grab-n-go breakfast
These easy and healthy pumpkin oatmeal muffins are super simple to make and taste delicious. They are the perfect grab-n-go breakfast or afternoon snack.
✳︎Sign up to my FREE Newsletter here:
WANT TO SUPPORT CLEAN & DELICIOUS?
✳︎SUBSCRIBE to the channel and press the bell button to get notifications every time we post:
PRINT RECIPE HERE:
MORE OATMEAL CUP RECIPES:
Baked Banana Oatmeal Cups:
Baked Apple Oatmeal Cups:
FAVORITE FOODS + KITCHEN TOOLS:
Glass Mixing Bowls (with lids!):
12-Cup Muffin Pan:
SHOP MY EBOOKS:
15 Yummy Healthy Salads:
Nice Cream Banana Ice Cream:
FOLLOW CLEAN & DELICIOUS ON SOCIAL:
Facebook:
SnapChat: CleanDelicious
Twitter:
Instagram: Set:
Pinterest:
BAKED PUMPKIN SPICE OATMEAL MUFFIN CUP RECIPE
3 cups rolled oats
1 teaspoon baking powder
1.5 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup pumpkin puree
1/4 cup maple syrup
2 pastured eggs
1.25 cups milk (I used almond but you can use any you milk you prefer)
1/4 raisins
1/4 pecans
Pre-heat oven to 350 F and grease a 12-cup muffin tray (I used cooking spray to keep it easy but you can use butter or coconut oil as well).
In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients in to the dry and stir until well combined.
Gently mix in the pecan and the raisins and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid.
Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top.
Cool and enjoy!
Nutrients per muffin cup:
Calories: 154; Total Fat: 4g; Saturated Fat: 0.6g; Cholesterol: 93mg; Sodium 109mg, Carbohydrate: 24.6g; Dietary Fiber: 3.1g; Sugars: 7.3g; Protein: 4.9g
Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!
Pumpkin Muffins
These soft and tender pumpkin muffins come together in just a few minutes and will stay soft for days! They're perfectly sweet, loaded with all your favorite fall spices, and of course lots of pumpkin flavor.
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Amazon:
Facebook:
Instagram:
Pinterest:
Website: