Ingredients
- 1 cup fresh applesauce
- 34 cup canned solid-pack pumpkin
- 14 cup non-fat Greek yogurt
- 1 large egg
- plus one egg white
- 2 tablespoons unsulphured molasses
- 1 teaspoon vanilla
- 34 cup agave nectar (or honey)
- 1 14 cups whole wheat flour
- 34 cup whole oats
- 1 12 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 12 teaspoon ground ginger
- 14 teaspoon ground cloves
- 18 teaspoon nutmeg
- 12 teaspoon salt
- 14 teaspoon baking soda
- 34 cup finely chopped walnuts (or pecans
- about 3 ounces)
Instructions
- Preheat oven to 400F and grease 18 1/2-cup muffin cups.
- In a bowl whisk together applesauce, pumpkin, greek yogurt, eggs, molasses, honey (or agave) and vanilla.
- Into a large bowl sift together flour and oats, baking powder, spices, salt, and baking soda.
- Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined.
- Stir in nuts and divide batter among cups.
- Bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean.
- Cool muffins in cups 5 minutes and turn out onto a rack.
- Serve muffins warm or at room temperature.
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