Monday, September 14, 2015
Enjoy chilly fall mornings with these healthy and delicious Pumpkin Breakfast Bites, a recipe adapted from one we found on Popsugar.com that are easy to take on-the-go for breakfast or anytime! Best of all each bite is half of a high-quality starch exchange!
Pictures and recipe provided by TNT Health Educator, Stacey Gretka.
1. Preheat your oven to 375 degrees Fahrenheit.
2. Begin by mixing the dry ingredients in a large bowl:
1.5 c whole wheat flour
1.5 c rolled oats
0.75 c light brown sugar
1 tsp baking powder
0.5 tsp baking soda
1 tsp cinnamon, ground
0.5 tsp ginger, ground
0.25 tsp allspice, ground
0.25 tsp nutmeg, ground
1 tsp salt
3. Then in a separate bowl, mix the wet ingredients:
1 can pumpkin puree
3 Tbsp canola oil
0.25 c low-fat or non-fat milk
1 whole egg
1 egg white
1 can pumpkin puree
3 Tbsp canola oil
0.25 c low-fat or non-fat milk
1 whole egg
1 egg white
4. Next, combine the wet and dry ingredients. Fold in 0.5 c dark chocolate chips and 0.5 c chopped walnuts if you desire.
5. Spoon muffin mixture into a silicon baking mold like this one.
6. Bake for 15 minutes, allow to cool on a cooling rack, and repeat with remaining batter.
7. Package into appropriate portions and freeze! They microwave well if you prefer them to be warm. Try 10-15 seconds on high per mini muffin.
| Nutrition Facts | |
|---|---|
| Servings 48.0 | |
| Amount Per Serving | |
| calories 65 | |
| % Daily Value * | |
| Total Fat 3 g | 4 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 4 mg | 1 % |
| Sodium 71 mg | 3 % |
| Potassium 34 mg | 1 % |
| Total Carbohydrate 9 g | 3 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 5 g | |
| Protein 1 g | 3 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |