IMG_8058i love this recipe not only because it’s healthy, but because it uses up all the leftover ingredients sitting in the fridge
egg white… mashed banana…. pumpkin puree
and the ladies are at it again! woot!!! the pumpkin cuppies or muffin happy days! thank you ms. long leg for hosting the pumpkin event this month

Recipe adapted from ambitious kitchen

Ingredients (makes 12 muffins)
* please click here for conversion table

1 1/2 cups all purpose flour
1 cup oatmeal
1 1/2 tsp baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/3 cup dark brown sugar * i used organic coconut flower sugar
2 egg whites, slightly beaten
2/3 cup unsweetened almond milk * i used soy milk
1 cup canned pumpkin
1/3 cup unsweetened all-natural applesauce
1/2 ripe banana, mashed
1/2 cup chocolate chips, plus 2 tablespoons

extra oatmeal, for sprinkling on muffins

IMG_8067 食材 (可做 12 个马芬)
* 烘焙时量杯和重量换算可参考此链接

面粉 1 1/2杯
燕麦 1杯
泡打粉 1 1/2小匙
苏打粉 1/2小匙
南瓜派调味粉 2小匙
盐 1/4小匙
黑棕糖 1/3 杯 *我用了有机椰子花糖
蛋白 2颗,打散
无糖杏仁奶 2/3杯 *我用了豆奶
南瓜泥 1杯
无糖苹果泥 1/3杯
熟香蕉 1/2条,压成泥
巧克力豆 1/2杯+2大匙


IMG_8060– Preheat the oven to 350 degrees (180 degrees C) and line 12 muffin cups with paper cups or spray with nonstick spray
烤箱预热至350华氏度 (180摄氏度)。马芬烤盘铺上马芬杯或涂抹油

– In a large bowl mix flour, oatmeal, pumpkin pie spice, baking powder, 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


i am submitting this post to Little Thumbs Up October Event: Pumpkin, hosted by Eileen of Eileen’s Diary 
and organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY

little thumbs up


Pollution index: 209 (very unhealthy)



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