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Tag: Muffins

Pumpkin Spice Baked Oatmeal Muffins (Big Batch)

Day 7 of the 31 days of Pumpkin and Pinterest series features Pumpkin Spice Baked Oatmeal Muffins.

I love making these baked oatmeal muffins. They are so versatile and you add just about anything to them and they taste fantastic.  It was no surprise to my kids when they saw me adding pumpkin to the muffins a few years ago.  Thankfully they are all like me and love pumpkin. Pumpkin and Oatmeal.  Truly it is a great combination.

Today I made them in the regular size muffin tin.  This size works best for us because the kids like to take them for lunch, especially the boys.  The oatmeal pairs well with yogurt and the triplets would eat yogurt all day every day if I let them.


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The main ingredient is the oatmeal.  Nine cups!!!!!  That is nine cups of fiber.

Fiber and its Many Benefits

 

  • Fruits, vegetables, and whole grains are considered fiber-rich high carbohydrate foods.
  • Research shows that fiber-rich carbohydrates help us stay healthy and may aid in the prevention of many digestive and chronic diseases.
  • May reduce the risk of colon cancer.
  • May help with hemorrhoids, constipation, and other intestinal problems
  • Reduces the likelihood of diverticulosis.
  • May decrease the risk of heart disease
  • May enhance weight loss. Eating a high-fiber diet cause the feeling of satiety to last longer.
  • May lower the risk of type 2 diabetes

 

It is recommended that daily fiber intake be at least 25 grams. 

If you are looking for ways to get more fiber into your diet her is a chart of high-fiber foods from the Mayo Clinic.

Prebiotics

Have you heard of prebiotics?  Prebiotics are nondigestible fibers in foods that are metabolized or fermented by beneficial bacteria that live in our guts. These prebiotics alter the balance of gut flora in a beneficial way and promotes the health of the immune system.

This is another reason to include oats in your diet during the cold season.

Oats contain the prebiotic called beta-glucans.  

 

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Benefits of Pumpkin & Vitamin A (Beta-Carotene)

  • Pumpkin provides a powerful dose of vitamin A (Beta-Carotene, which supports overall vision and eye health.
  • Beta-Carotene helps to remedy skin problems such as acne and helped tremendously with my Discoid Lupus.
  • It enhances immunity.
  • Important in the formation of bones and teeth.
  • Aids in fat storage, and protects against cancer and other diseases.
  • Shown to slow the aging process.
  • Protein cannot be utilized by the body without this vitamin.

 

Other great sources of vitamin A

For more in-depth sources of whole foods that provide vitamin A. Click Here

 

  • Alfalfa
  • Apricots
  • Asparagus
  • Beets
  • Broccoli
  • Cantaloupe
  • Carrots
  • Swiss Chard
  • Dandelion Greens
  • Fish Liver Oil & Liver
  • Garlic
  • Sweet Potatoes
  • Spinach
  • Spirulina
  • Pumpkin
  • Yellow Squash
  • Turnip Greens

Note: Vitamin A should not be taken in large amounts in pill form or as cod liver oil. It is best absorbed by the body when ingested in whole foods. 

 

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Crazy Good Carrot Cake Muffins

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I don’t know if I’ve mentioned this before, but I am obsessed with carrots. I have roasted ’em, mashed ’em, juiced ’em, thrown ‘ in the slow cooker and baked em. They are so versatile and have many nutritious benefits. You will find a lot of carrot recipes on all of my Pinterest boards.
These carrot muffins are hearty and full of fiber. They can be eaten plain for breakfast, snack or packed in school lunches.

 


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These beauties freeze and thaw beautifully so they are perfect for batch cooking. For me, that means doubling this recipe.

 

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Some of the nutri-licious benefits in this recipe:

  • Carrots:
    • Rich in carotenes.
    • Highest of mostly all plant foods.
    • Offer protection from cancers and cardiovascular disease.
    • Beneficial in keeping eyes and lungs healthy.
    • The nutrients in carrots are more available when lightly cooked. Adding oil helps the carotenes to be absorbed. (Note: The darker the carrot, the more carotenes it offers.)
  • Oat/Oatmeal:
    • High in soluble fiber as well as a source of healthy fats.
    • Beneficial in keeping hunger at bay, lowering “bad” cholesterol and managing blood sugar levels.
  • Flaxseed meal:
    • Rich source of dietary fiber and Omega 3 fatty acids.
  • Coconut Oil:
    • Strengthens the immune system and helps improve the function of the digestive system.

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I posted a picture of the boys lunch on Instagram and when I picked them up today they happily confessed that they ate all their lunch.  Can you tell this is NOT a regular occurrence.

5.0 from 3 reviews
Crazy Good Carrot Cake Muffins
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Carrot muffins full of fiber to keep you satisfied whether you eat it for breakfast, snack or part of lunch
Ingredients
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup coconut oil
  • ½ cup butter
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 2 cups grated carrot
  • 1 cup oat flour (or you can process oatmeal in food processor until a fine powder)
  • 2 cups all-purpose flour
  • 4 Tablespoons flaxseed meal
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350°F. Line cupcake pan with liners or grease pan
  2. In a large bowl, using an electric mixer, beat sugar, butter and coconut oil to blend.
  3. Add in eggs, one at a time, then vanilla mixing after each addition.
  4. Add in the carrots and stir to combine.
  5. In another large bowl, whisk together flour, flaxseed meal, cloves, cinnamon, nutmeg, baking soda, baking powder and salt.
  6. Stir flour mixture into carrot mixture in 2 or 3 additions until just combined.
  7. Use ¼ cup cookie scoop and add one scoop to each liner.
  8. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the middle of a loaf comes out clean.
  9. Cool pans on wire racks for 10 minutes. Remove muffins from pans, place on racks and cool completely.
Notes
Note: You can have fun and add substitute shredded apples for half of the carrots.
Additional Add-Ins: Craisin, Chocolate chips, Walnuts (or any nut you like), try swirling in a bit of strawberry jam

These muffins may be my new favorite muffin and I will add them to the lunch rotations.  It did not take a long time to prep so I will add this to my batch cooking list and double or triple the recipe so I keep a few batches in the refrigerator.

 

Pumpkin Spice Baked Oatmeal Muffins (Big Batch)

Ingredients
9 cups gluten free oatmeal
4 eggs
1/4 cup Chia plus 1/4 cup of water
2 cups of milk (room temp)
1 cup of water (room temp)
3 cups of pumpkin purée
1/2 cup applesauce
1 cup brown sugar
1/2 cup maple syrup
4 Tbsp coconut oil
2 tsp baking powder
2 heaping tsp pumpkin spice
1 tsp salt
Chocolate chips (optional)

 

Preheat oven to 350
In a small bowl, mix eggs, chia and 1/4 cup of water and let sit.

 

In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt.
Add milk, additional water, pumpkin, maple syrup, applesauce and coconut oil to egg mixture. Stir till combined.
Add egg mixture to oatmeal and mix well. Let sit for 10-15 min
Fill large muffin tins 3/4 full top with a few chocolate chips and bake for 15-25 min.
Note:  You can allow your creative juices to flow with this recipe.  Try adding your favorite nut butter or shredded coconut and chopped almonds.  The possibilities are endless.  Have fun with it.
Be blessed and enjoy.

 

4.5 from 2 reviews
Pumpkin Spice Baked Oatmeal Muffins (Big Batch)
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
These bountiful muffins are filled with just the right amount of nutrients to get your day off to a great start, or power you through the midday slump.
Ingredients
  • 9 cups gluten free oatmeal
  • 4 eggs
  • ¼ cup Chia plus ¼ cup of water
  • 2 cups of milk (room temp)
  • 1 cup of water (room temp)
  • 3 cups of pumpkin purée
  • ½ cup applesauce
  • 1 cup brown sugar
  • ½ cup maple syrup
  • 4 Tbsp coconut oil
  • 2 tsp baking powder
  • 2 heaping tsp pumpkin spice
  • 1 tsp salt
  • Chocolate chips (optional)
  • Craisins (optional)
  • Preheat oven to 350
  • In a small bowl, mix eggs, chia and ¼ cup of water and let sit.
  • In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt.
  • Add milk, additional water, pumpkin, maple syrup, applesauce and coconut oil to egg mixture. Stir till combined.
  • Add egg mixture to oatmeal and mix well. Let sit for 10-15 min
  • Fill large muffin tins ¾ full top with a few chocolate chips and bake for 15-25 min.
Instructions
  1. Preheat oven to 350
  2. In a small bowl, mix eggs, chia and ¼ cup of water and let sit.
  3. In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt.
  4. Add milk, additional water, pumpkin, maple syrup, applesauce and coconut oil to egg mixture. Stir till combined.
  5. Add egg mixture to oatmeal and mix well. Let sit for 10-15 min
  6. Fill large muffin tins ¾ full top with a few chocolate chips and bake for 15-25 min.
  7. Freezing Directions:
  8. Let muffins cool completely. Label gallon-size freezer bags with date and name of muffins. Fill freezer bag with muffins in one layer.


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