Pumpkin Oat Sunflower Seed Muffins Low Fat Recipes

PUMPKIN-SEED MUFFINS

Steps:

• Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
• Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
• Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.

LOW FAT OATMEAL PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350.
• Oil or spray muffin tins with cooking spray.
• Sift together the dry ingredients.
• Add the rest of the ingredients and stir until just moistened.
• Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
• Remove from pan after 5-10 minutes and let cool.
• place in a airtight container and try not to eat for 24 hours as they will become more moist.

PUMPKIN OAT SUNFLOWER SEED MUFFINS, LOW-FAT

Steps:

• Preheat oven to 375F.
• Combine first 8 ingredients in large bowl.
• Use a muffin pan with medium size muffin cups, spray with cooking spray.
• Fill muffin cups 3/4 full.
• Bake for 20 - 25 minutes or until tops springs back when lightly touched.

LOW-FAT OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat to 400.
• Whisk the dry ingredients together.
• Wisk wet ingredients together.
• Combine the wet and the dry.
• Grease muffin cups or tins.
• Bake for 22-25 minutes and enjoy!

BANANA OAT SUNFLOWER SEED MUFFINS, LOW-FAT

Steps:

• Preheat oven to 375°F.
• Combine first 8 ingredients in large bowl.
• Mix well.
• Blend egg beaters, vinilla, banana, and apple sauce until smooth.
• Add banana mixture to dry ingredients.
• Stir until moist.
• Add sunflower seeds.
• Use muffin pan with medium size muffin cups, spray with cooking spray.
• Fill muffin cups 3/4 full.
• Bake for 20 - 25 minutes or until tops spring back when lightly touched.

PUMPKIN, CHIA AND SUNFLOWER SEED MUFFINS

Steps:

• Heat oven to 400ºF.
• Combine sugar, wheat bran, flour, flax seed, baking powder, baking soda, pumpkin pie spice and salt in large bowl. Stir in 1 Tbsp. chia seeds.
• Whisk eggs, pumpkin, yogurt and oil in medium bowl until blended. Add to dry ingredients; stir until until moistened. (Batter will be lumpy.) Stir in chocolate chips.
• Spoon into 12 muffin pan cups sprayed with cooking spray; top evenly with sunflower kernels, pumpkin seeds and remaining chia seeds.
• Bake 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.