There is no autumn without desserts based on the baked pumpkin. These are easy recipes, with a high degree of fluffiness and are extremely fragrant!
Are you looking for a recipe for healthy muffins that won’t take you long? Try this healthy autumn pumpkin, oatmeal, blueberry, and walnut muffins, which are paleo, gluten-free, dairy-free, sugar-free, and oil-free prepared in the blender.
I’m a big fan of muffins and lately, I’ve changed my perception of them a bit: I don’t look at them as a simple dessert, but as a nutritious snack and a healthy alternative to breakfast.
I am always looking for recipes that include fruits or vegetables to increase their nutritional value, but also to make them softer and tastier.
At the same time, I look for ways to reduce my time in the kitchen when I want to bake, and this recipe saves me even on the busiest days because it is prepared in two steps: throw all the ingredients in the blender/robot and then pour into molds. And be careful, they are kept in the oven for only 28 minutes!
How simple it is!
It is a perfect formula for me and the reason that it does not contain wheat flour and not a gram of sugar. The ripe bananas provide all the sweetness.
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Only 4 ingredients
To get tasty and healthy muffins, you do not need a lot of ingredients, but only a few essentials:
• gluten-free oatmeal
• eggs
• ripe bananas
• pumpkin puree.
The only ingredient you need to prepare in advance is the baked pumpkin puree: either bake it in advance or defrost the puree already prepared in advance.
Generally, this recipe will only take 30-35 minutes out of your time, and they are healthy – and that’s a bonus. Paleo, gluten-free, dairy-free, sugar-free pumpkin muffins
I tend to exclude sugar from my diet as much as possible, but that doesn’t mean I give up sweet baking (I still have a few guilty pleasures 😊))). But I’m looking for healthy alternatives to satisfy my craving for sweets. The best way to sweeten muffins is to use ripe bananas or dried dates.
Thanks to the banana and pumpkin puree, the muffins become soft and fluffy. But most importantly – they are rich in fiber (so necessary for healthy digestion). Certainly, muffins can replace a bowl of oatmeal for example.
Easy to prepare and clean
I love to bake goodies, but I always get scared when I see how many bowls and utensils I must clean after the muffins go in the oven 😊))). Probably for this reason you also avoid such activities and end up baking less and less.
These muffins are so easy to prepare, and you only need a blender or food processor. Just measure the quantities, throw them in the blender, and pour them into molds.
Another advantage of cooking in a blender is that the oat flakes are crushed to the consistency of oatmeal. This way, you get fluffy muffins without resorting to white flour (not exactly healthy).
Find HERE more information about the pumpkin and its many benefits.
Prep Time: 5 minutes
Cooking Time: 28 minutes
Total Time: 33 minutes
Servings: 12
INGREDIENTS for these healthy pumpkin, oatmeal, and blueberry muffins:
• 2 cups of large gluten-free oatmeal
• 2 well-ripened bananas
• 1 cup pumpkin puree (baked)
• 1 tbsp crushed walnuts
• 2 tbsp blueberries
• 2 eggs (at room temperature)
• 5 tbsp coconut oil (melted)
• ½ tsp cinnamon
• ⅙ tsp nutmeg
• ⅛ tsp cloves
• ¼ tsp ginger
• 1 tsp orange zest
• 1 tsp baking soda
• ½ tsp of salt
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INSTRUCTIONS:
1. Preheat the oven to 180 degrees. Grease the molds with coconut oil.
2. In a large bowl, combine the oats, baking soda, salt, orange zest, pumpkin pie spice and mix them.
3. In another bowl mix together the eggs, bananas, coconut oil, pumpkin puree, and almond essence.
4. Pour the wet ingredients into the dry and mix until just combined.
5. Grease the molds with melted coconut oil afterward, pour the dough into molds with a spoon (2/3 of the form), and add crushed walnuts, and 3 blueberries in each form, this combination is bestial.
6. Bake the muffins for 28 minutes.
7. Let them cool, then take them out of the molds and enjoy them.
Last Thoughts:
It’s that time of year when pumpkins are stars, either in pies, soups, hot drinks or just for decoration. So far, I have eaten baked pumpkin as a topping for oatmeal, quinoa bowls, or as such with a little honey and cinnamon.
It is rich in fiber and has few calories, and I make the most of it every season. I like the aroma of the house when I have pumpkin in the oven, and I don’t even mention the taste.
This time, these muffins also contain spices, and the dessert is delicious. I recommend these tiny desserts with baked pumpkin, wild blueberries, and walnuts, especially for the little ones.
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