Gluten Free Pumpkin Oat Muffins


Maybe I should just change the name of my blog to Pumpkin Oat Experiment…or Breakfast Experiment…because that’s what I seem to be trying out these days! But when you like something, you like something.

This a Tone It Up recipe which can be found here.  I just LOVE the Tone It Up girls!  These muffins are super gooey and moist and do not disappoint.  They can easily be made vegan by subbing almond milk for the cow’s milk. I love when I have all of the ingredients on hand and don’t need anything obscure.  I got a crazy deal on plain gluten free oatmeal packets so used some of those up instead of the loose oatmeal.

I will definitely be making these again! I am going to try baking them for an extra 5 min though (for a total of 20 minutes).  Maybe it’s my oven, but they were a little TOO gooey.  They were still delicious but I want to see if that firms them up a bit.  I will also be increasing the cinnamon/pumpkin pie spice. (I used pumpkin pie spice this time around.) You also can hand mix these if you don’t feel like dirtying your blender or food processor.  This was the case with me, plus G was napping and there was NO WAY I was risking waking her!

Here are the nutritionals:

Since these come in at about 100 calories each you can up the healthy fat and protein by adding some almond or peanut butter for even more staying power. (Does it bother anyone else that they’re 99 calories/each? Haha! #ihaveissues)

I love reading your comments so chat with me below! 🙂 Do you follow Karina & Katrina from Tone it Up? Have you tried this recipe? 

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