Low-Fat Pumpkin Oatmeal Chocolate Chip Muffins Recipe

Name: Low-Fat Pumpkin Oatmeal Chocolate Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1 cup Oats; 2 teaspoons Pumpkin Pie Spice; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 cup Canned Pumpkin (not Pie Puree); 1/2 Ripe Banana, Mashed; 1/3 cups Dark Brown Sugar; 2/3 cups Unsweetened Almond Milk; 2 Egg Whites, Slightly Beaten; 1/3 cups All-natural Applesauce; 1/2 cups Chocolate Chips, Plus 2 Tablespoons; Extra Oats For Sprinkling On Muffins

Servings: persons

1-1/2 cup All-purpose Flour
1 cup Oats
2 teaspoons Pumpkin Pie Spice
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1 cup Canned Pumpkin (not Pie Puree)
1/2 Ripe Banana, Mashed
1/3 cups Dark Brown Sugar
2/3 cups Unsweetened Almond Milk
2 Egg Whites, Slightly Beaten
1/3 cups All-natural Applesauce
1/2 cups Chocolate Chips, Plus 2 Tablespoons
Extra Oats For Sprinkling On Muffins

1
Preheat the oven to 350 F and line a 12-count muffin tin with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
2
In a medium-sized bowl mix flour, oats, pumpkin pie spice, baking powder, baking soda, and salt together. In a separate large 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.
3
Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oats over each of the muffins. Place into the oven and bake for 23-28 minutes or until a toothpick inserted into the center of the muffins comes out clean. Muffins are best served warm.
4
For leftovers, reheat them in the microwave for 20 seconds and spread with the topping of your choice!

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1 cup Oats, 2 teaspoons Pumpkin Pie Spice, 1-1/2 teaspoon Baking Powder, and more.

Yes, Low-Fat Pumpkin Oatmeal Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Pumpkin Oatmeal Chocolate Chip Muffins

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