I can’t even believe I’m writing a post or even sharing a recipe that’s mostly healthy. Sometimes I just don’t even know who I am anymore (#whereiskingcurtis?). 2017 was so busy that I promised myself in 2018 that I would get back into cooking (and working out) and trying out more healthy recipes.
I used to view breakfast as a road block that came in between me and my favorite meals of the day–lunch and dinner. Like, why even waste time on cereal or eggs when you can go straight to the good stuff? Nick would totally disagree–give him all the sugary, sweet breakfast foods. Anyway, let’s go back to 2005 in high school and my mom would make me peanut butter toast and cut up apples for me every morning (um, totally took that for granted) to try to get me to eat a healthy breakfast. I would literally hide the breakfast to make her think I ate it and then would go to school and get two sunbelt granola bars and a large chocolate milk (so basically heavy cream, ha!). As I’ve gotten older, I’ve learned to love breakfast…mainly because I’m freaking starving when I wake up, but I digress.
This recipe is legit and super healthy and filling. I’ve made these pumpkin muffins two weeks in a row and I seriously look forward to eating them every morning!
Two tips I’ll give for this recipe: use cupcake liners or you’ll find yourself in a mess AND store these in the refrigerator after you’re done baking.
Healthy Pumpkin Oatmeal Muffins
Recipe adapted from – Slender Kitchen
Yield – 12 – 14 muffins (depending on how much you fill your cups)
*1 cup pure pumpkin (not the pumpkin pie filling)
*1 cup skim milk
*4 tbsp honey (I use this honey)
*1 tsp vanilla extract
*1 tsp pumpkin pie spice
*1/2 tsp cinnamon
*1/2 tsp salt
*2 tsp baking powder
*2 cups old fashioned oats (I’ve used regular & whole wheat, both work!)
*1/2 cup chocolate chips
- Preheat oven to 375
- Line cupcake pan with liners (USE LINERS! They will stick if you don’t!)
- Whisk eggs, pumpkin, milk, honey, & vanilla extract together
- Add in the rest of the ingredients and stir
- Fill cupcake liners to the top (these muffins don’t rise very much)
- Bake for 18 minutes