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.
by
Health
Time
40mCost
128 kcal
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.
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.
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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.
Ground Flaxseeds | 2tbsp |
---|---|
Water | 6tbsp |
Wholemeal Flour | 300g |
Jumbo Rolled Oats | 20g |
Cinnamon | 0.25tsp |
Ginger | 0.25tsp |
Baking Powder | 16g |
Baking Soda | 1pinch |
Salt | 1pinch |
Pumpkin Puree | 250g |
Bananas | 0.5 |
Almond Milk | 200mL |
Vanilla Extract | 1tsp |
Dates | 100g |
Cacao Nibs (optional) | to taste |
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.
Ground Flaxseeds | 2tbsp |
---|---|
Water | 6tbsp |
Wholemeal Flour | 300g |
Jumbo Rolled Oats | 20g |
Cinnamon | 0.25tsp |
Ginger | 0.25tsp |
Baking Powder | 16g |
Baking Soda | 1pinch |
Salt | 1pinch |
Pumpkin Puree | 250g |
Bananas | 0.5 |
Almond Milk | 200mL |
Vanilla Extract | 1tsp |
Dates | 100g |
Cacao Nibs (optional) | to taste |
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.
Ground Flaxseeds | 2tbsp |
---|---|
Water | 6tbsp |
Wholemeal Flour | 300g |
Jumbo Rolled Oats | 20g |
Cinnamon | 0.25tsp |
Ginger | 0.25tsp |
Baking Powder | 16g |
Baking Soda | 1pinch |
Salt | 1pinch |
Pumpkin Puree | 250g |
Bananas | 0.5 |
Almond Milk | 200mL |
Vanilla Extract | 1tsp |
Dates | 100g |
Cacao Nibs (optional) | to taste |
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!
Ground Flaxseeds | 2tbsp |
---|---|
Water | 6tbsp |
Wholemeal Flour | 300g |
Jumbo Rolled Oats | 20g |
Cinnamon | 0.25tsp |
Ginger | 0.25tsp |
Baking Powder | 16g |
Baking Soda | 1pinch |
Salt | 1pinch |
Pumpkin Puree | 250g |
Bananas | 0.5 |
Almond Milk | 200mL |
Vanilla Extract | 1tsp |
Dates | 100g |
Cacao Nibs (optional) | to taste |
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