Low Fat Pumpkin Muffins

Allergen and Diet Summary

Vegan
Soy-Free

Recipe Categories


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.

Low Fat Pumpkin Muffins Recipe

Info


Cost

Health

Time 40m

Contents

Introduction

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, these pumpkin muffins are vegan and sugar-free. They make the perfect sweet treat to enjoy at breakfast with our Goji berry smoothie or superfood spirulina latte.

Ground flaxseeds, mashed bananas, and pumpkin puree have binding powers and give moisture to the batter. Also, when combined with chopped dates, they make the muffins naturally sweet with no need for added sugars.

These easy pumpkin muffins are low calorie, only 135kcal per muffin, and they also have five times less fat and half the sugars compared to classic muffins.

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Ingredients


Adjust
Servespeople
  • Ground Flaxseeds
    2 tbsp
  • Water
    6 tbsp
  • Wholemeal Flour
    300 g
  • Jumbo Rolled Oats
    20 g
  • Cinnamon
    0.25 tsp
  • Ginger
    0.25 tsp
  • Baking Powder
    16 g
  • Baking Soda
    1 pinch
  • Salt
    1 pinch
  • Pumpkin Puree
    250 g
  • Bananas
    0.5
  • Almond Milk
    200 mL
  • Vanilla Extract
    1 tsp
  • Dates
    100 g
  • Cacao Nibs (optional)
    to taste

Allergens are marked in bold

Recipe Instructions

step 1


Before you start, make sure all the ingredients are at room temperature. Also, check out our baking guide for helpful tips and tricks!

To prepare the 'flaxegg', mix the ground flaxseeds with water and place in the fridge for 10 minutes or 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.

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.

Avoid over-mixing, as this will result in chewy muffins.

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.

step 4


Bake the muffins at 200°C (390°F) for 20 minutes or until a skewer inserted in the centre comes out clean.

Transfer the muffins over a wire rack to cool down.

Your healthy low-fat pumpkin muffins are ready, slice them in half and spread with raw honey or nut butter!

Enjoy them with our tasty Goji berry smoothie or warm spirulina latte.

Tips


  • Soak the pitted dates in water before chopping them as they will be more easily incorporated in the batter and release more flavour.

  • You can spice up these muffins ever more by adding a pinch of nutmeg and allspice to the batter.