Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins Recipes

REDUCED SUGAR OATMEAL PUMPKIN BANANA BREAKFAST MUFFINS

Steps:

• Preheat your oven to 220C/425F/Gas mark 7 and line or lightly grease a 12 hole muffin pan and place to one side.
• In a large mixing bowl add in the oats, flour, sugar, baking powder, baking soda salt & spices. Whisk it all together until well combined. Then place to one side.
• In a large jug or another mixing bowl combine the oil, milk, eggs, vanilla extract, pumpkin puree and mashed banana. Vigorously mix everything together until well combined.
• Pour the wet ingredients into the dry ingredients and with a gentle hand bring it all together.
• Scoop the batter into your prepared muffin pan, filling each cup about 2/3rds full.
• Pop the muffins in your hot oven and leave for 5 minutes then reduce the heat in your oven to 190C/375F/Gas mark 5 and bake for a further 15 minutes. Check the muffins for doneness at this point. If a pick comes out of the centre clean then your muffins are baked through if not then give them a further minute or two.
• Once baked through remove your muffins from the oven and allow them to rest in their pan for 5 minutes before transferring them to a wire rack to fully cool down.
• Stored in an airtight container these muffins will last up to 5 days. They also freeze well for up to 3 months.

PUMPKIN-BANANA-OAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
• Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
• Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
• Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

PUMPKIN BANANA MUFFINS

Steps:

• In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

LOW SUGAR OATMEAL RAISIN COOKIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Sift together the flour, baking powder, cinnamon, ginger and salt, and set aside. In a medium bowl, cream together the margarine, brown sugar and sugar substitute. Stir in the egg and vanilla. Add sifted ingredients and stir until combined, then mix in the oats and raisins.
• Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on the baking sheets.