Happy Valentine’s Day! What do you do on this day each year? Do you have big plans with your Valentine or do you just lay low and wait for it to be over? How about that candy? It seems like every holiday brings out more and more of it. I actually saw Easter candy in the store the other day, right next to the Valentine candy. Don’t get me wrong, I love a good chocolate. However, there is a lot of it out there.
I feel comfortable telling you that we are not going out this year. As I get older I feel less and less excited about fighting the crowds. We are staying in, I’m going to make a nice dinner, I made a yummy dessert (which I will share with you on Monday) and we will watch the Olympics after dinner. Pretty low key, but I will be warm and with my Valentine, so it should be a great night!
If you read my GOALS post, which also has an incredible Tacos recipe in it, you know that I’ve been working on getting into better shape as one of those goals. I’m happy to report that I have been really good about working out most days and adding some healthier food options into my life. I haven’t had a pop/soda in 45 days! These muffins fit into the healthier options and they are really flavorful and moist. I came up with them the other day because I was wanting something pumpkin and pie didn’t seem too healthy. For the record, I always have pumpkin in my pantry or freezer if I’m really lucky. I hope that you make them and enjoy them.
Whole Wheat Oatmeal Pumpkin Muffins
Makes about 48 muffins
2 cups whole wheat flour
1 cup sugar
2 eggs
3 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 teaspoons pure vanilla extract
1 cup unsweetened applesauce
1 3/4 cup pure pureed pumpkin (equivalent to a small can)
2 cups old fashioned oats
1 cup cinnamon chips
1 cup chopped pecans
Instructions:
Preheat oven to 350 degrees and line or grease your muffin pans. In a large mixing bowl, combine the sugar, eggs and applesauce. Mix until well combined. Add the flour, cinnamon, ginger, nutmeg, baking soda, salt and vanilla and mix well. Next, add the pumpkin. Mix well and then add the oats. Continue mixing until all is well incorporated. Finally, add the cinnamon chips and pecans.
Fill the muffin cups 3/4 full. Bake for 20 minutes, remove from oven and cool in the pan for 5 minutes. Remove to wire rack and continue to cool until they are cool enough to be eaten. Store remainder in a air tight container. You can also freeze them for future use.
What do you think? Do these sound like something you would want to eat?! What are some of your healthy options when it comes to food choices? Let us know in the comments please.
We’re continuing to promote the #Help4Harleigh Online Bake Sale that is on this coming Tuesday, February 18th. You can read all about it HERE. It is a really important event in the life of a little girl with a brain tumor. Please check out the post and help if you can. Thank you.
Posted by Kathleen
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