how to make

Low Fat Pumpkin Muffins

by

Health

Time

40m

Cost

Nutrients

135 kcal

Carbs 24 grams

Sugars 7 grams

Total Fats 2 grams

Saturates 0 grams

Fibers 4 grams

Proteins 5 grams

About this recipe

These low-fat pumpkin muffins are definitely a must-try if you’re following a diet plan or simply looking for a healthier way to prepare muffins. Made with a batter of spiced pumpkin puree and mashed banana, they are vegan and sugar-free.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Gluten

Servings

12

STEP 1

To prepare the 'flaxegg', mix the ground flaxseeds with water and place in the fridge for 10 minutes until they form a thick gel-like mixture.

In the meantime, combine the wholemeal flour, oat flakes, cinnamon, ginger, baking powder, baking soda, and salt.

Ingredients List

Ground Flaxseeds2tbsp
Water6tbsp
Wholemeal Flour300g
Jumbo Rolled Oats20g
Cinnamon0.25tsp
Ginger0.25tsp
Baking Powder16g
Baking Soda1pinch
Salt1pinch
Pumpkin Puree250g
Bananas0.5
Almond Milk200mL
Vanilla Extract1tsp
Dates100g
Cacao Nibs (optional)to taste

STEP 2

In another bowl, mash the pumpkin puree with the banana and add almond milk, vanilla extract, finely chopped dates, and the prepared 'flaxegg'. Then, incorporate the dry ingredients into the wet ones, a few spoonfuls at a time.

Ingredients List

Ground Flaxseeds2tbsp
Water6tbsp
Wholemeal Flour300g
Jumbo Rolled Oats20g
Cinnamon0.25tsp
Ginger0.25tsp
Baking Powder16g
Baking Soda1pinch
Salt1pinch
Pumpkin Puree250g
Bananas0.5
Almond Milk200mL
Vanilla Extract1tsp
Dates100g
Cacao Nibs (optional)to taste

STEP 3

Pour the pumpkin batter into a muffin tray lined muffins cases filling them at two-thirds. If desired, you can sprinkle the top with some extra oat flakes and raw cacao nibs.

Ingredients List

Ground Flaxseeds2tbsp
Water6tbsp
Wholemeal Flour300g
Jumbo Rolled Oats20g
Cinnamon0.25tsp
Ginger0.25tsp
Baking Powder16g
Baking Soda1pinch
Salt1pinch
Pumpkin Puree250g
Bananas0.5
Almond Milk200mL
Vanilla Extract1tsp
Dates100g
Cacao Nibs (optional)to taste

STEP 4

Bake the muffins at 200°C (390°F) for 20 minutes or until a skewer inserted in the centre comes out clean. Then, transfer them onto a cooling rack. Slice them in half and spread with raw honey or nut butter for extra flavour!

Ingredients List

Ground Flaxseeds2tbsp
Water6tbsp
Wholemeal Flour300g
Jumbo Rolled Oats20g
Cinnamon0.25tsp
Ginger0.25tsp
Baking Powder16g
Baking Soda1pinch
Salt1pinch
Pumpkin Puree250g
Bananas0.5
Almond Milk200mL
Vanilla Extract1tsp
Dates100g
Cacao Nibs (optional)to taste

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