My Pumpkin Apple Muffins Recipe (From My Food Prep Video)


This is another recipe installment from my healthy food prep video. In it, I promised to share all of the exact recipes shown in the weeks that follow. This may just be the last of them until my next food prep video. Let me know if there is anything you'd specifically like to see in the next one, I love getting your suggestions! 




Pumpkin Apple Muffins Recipe

Yields: About 10 Medium Muffins

Ingredients: 

1 Cup Whole Wheat Flour
1/2 Cup Quick Oats
1 Teaspoon of Pumpkin Spice
2 Teaspoons Baking Powder
1 Cup of Canned Pumpkin Puree
1 Teaspoons Cinnamon 
1/4 Cup Reduced Sugar Dried Cranberries
1 Whole Apple, Peeled Cored and Chopped
1/4 Cup Melted Coconut Oil
1/2 Cup Unsweetened Almond Milk

Method:

1. Using a medium mixing bowl, combine whole wheat flour, quick oats, pumpkin spice and baking powder & cinnamon and mix well.

2. Then add pumpkin puree, dried cranberries, and the chopped apple and mix again to incorporate well.

3. Add the coconut oil and almond milk to the mixture last and mix well to bring it all together.

4. Preheat oven to 375 degrees.

5. Prepare a muffin pan with greased muffin tins and load about 2 heaping tablespoons of batter into each one, pressing it down into the tins a bit as you do.

6. Put the muffins in the oven on the center of the center rack for 18-22 minutes

7. Allow them to cool before eating or refrigerating.

8. These can be frozen for 2 weeks as well into a tightly sealed plastic freezer bag and pulled out one or two at a time as needed. They stay fresh in the refrigerator as well for 4-5 days.

Thanks so much for stopping by! 

I really hope you will give my Pumpkin Apple Muffins Recipe a try! Don't forget to leave me a comment below letting me know what it was like if you do! Criticisms and advice are welcome too! And feel free to tag me on Instagram or post your photo on my facebook page as well. 

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GIGI. 
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