Pumpkin Muffins with Greek Yogurt recipe
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Ingredients
- 2 cups rolled oats 1 (15 ounce) can pumpkin puree 1 cup nonfat plain Greek yogurt ¾ cup stevia powder ¼ cup whole wheat flour ¼ cup brown sugar ¼ cup hot water 3 egg whites 1 ½ tablespoons ground cinnamon 1 tablespoon white vinegar 1 teaspoon vanilla extract ½ teaspoon ground cloves ½ teaspoon ground nutmeg ½ teaspoon salt
Nutrition Info
- 120.7 caloriescarbohydrate: 29.9 gcholesterol: 1.1 mgfat: 1.1 gfiber: 3.2 gprotein: 5 gsaturatedFat: 0.2 gservingSize: -sodium: 207.9 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Muffins with Greek Yogurt
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Combine oats, pumpkin, yogurt, stevia, whole wheat flour, brown sugar, water, egg whites, cinnamon, vinegar, vanilla extract, cloves, nutmeg, and salt in a food processor or blender. Blend until smooth, with only small pieces of oats left. Pour into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.