Total Nutrition Technology
Monday, September 14, 2015

Enjoy chilly fall mornings with these healthy and delicious Pumpkin Breakfast Bites, a recipe adapted from one we found on 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

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 g4 %
Saturated Fat 1 g4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 4 mg1 %
Sodium 71 mg3 %
Potassium 34 mg1 %
Total Carbohydrate 9 g3 %
Dietary Fiber 1 g5 %
Sugars 5 g
Protein 1 g3 %
Vitamin A0 %
Vitamin C0 %
Calcium1 %
Iron2 %
* 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.

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