Besides my grocery shopping obsession, I have a couple other little addictions.
One is the internet. Twitter specifically; I just love it! Also now that I’m finally getting an iPhone, (I can’t even talk about it), I’ll probably be bonkers obsessed with Instagram and every app that I’ll more than likely forget what it’s like to function as a real human being. I mean, it’s already tough enough for me to keep up with all of the new blogs I’ve been discovering online lately. My new favorite is A Beautiful Mess, a blog about everything from beauty and fashion, to crafts and photography. You totally need to check it out!
Another favorite is my friend Stephanie’s blog Frest Tart. Her unbelievably gorgeous food photography, recipes, and fun writing style immediately invites you in. Stephanie also photographs Andrew Zimmern’s recipes for Food & Wine Magazine which makes it even more fun to follow what she’s up to! Visit and tell her hello!
Something else that has been taking up a lot of my time lately? Baking! So you’ve probably noticed. Well, let me just inform you now that the sweet recipes will continue to live on this blog. I just can’t stop. I’ve always loved to bake but this is getting out of control. Seriously, did I need to make pumpkin muffins, cookies, AND apple crisp this weekend? Probably not. But you see, some days I find that there is nothing that I would rather do than bake my heart out; my stress seems to diminish while mixing batter and browning butter. Why yes, I am a weird human being, thank you.
Mmmmm now I’m thinking about brown butter. But wait… these muffins don’t actually have any butter OR oil in them! Whatttt?!?! I know, I must explain.
You guys know that I pretty much love everything in bread form; however, I realize that I can’t go around eating muffins from the bakery every morning! So, in an effort to diminish my morning carb cravings, I set out to create a guilt-free muffin that would be perfect for breakfast, an on-the-go snack and great for kids.
To keep the calories low, I used minimal sugar, unsweetened almond milk, egg whites, and applesauce. I also added in 1/2 of a ripe banana to keep the muffins extra moist and to add a bit of sweetness. You can make the recipe without the banana if you don’t have any on hand; they’ll still turn out great!
Imagine biting into a warm, moist and chewy pumpkin muffin with bits of sweetness from chocolate chips. And then all of a sudden your day gets really awesome. Muffin magic.
And there’s another reason why you’ll fall in love with them too…
They’re only 160 calories per muffin! I know it’s shocking, but I’ve included the nutritional information with the recipe below.
Omg… I know what you are thinking, and the answer is yes, we can totally butter these babies up!
AND BUTTER I DID. Hehe. I’m a little bit evil. Maybe in that really sweet kind of way?
Low-fat Pumpkin Oatmeal Chocolate Chip Muffins
Fluffy low-fat pumpkin oatmeal chocolate chip muffins with cozy pumpkin spice flavors and melty chocolate chips. These healthy pumpkin oatmeal muffins are perfectly moist from banana and applesauce.
- 1 1/2 cups all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup dark brown sugar
- 1 egg
- 1/3 cup unsweetened almond milk (or milk of choice)
- 1 cup canned pumpkin puree
- 1/3 cup unsweetened all-natural applesauce
- 1 ripe banana, mashed
- 1/2 cup chocolate chips, plus 2 tablespoons
- Extra oatmeal, for sprinkling on muffins
Preheat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
In a large bowl mix flour, oatmeal, pumpkin pie spice, baking soda, and salt together.
In a separate bowl combine pumpkin, mashed banana, brown sugar, almond milk, egg whites and applesauce.
Add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in chocolate chips.
Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oatmeal over each top of the muffins.
Place into the oven and bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean.
Muffins are best served warm. Reheat in the microwave for 20 seconds and spread with topping of your choice!