Moist Pumpkin Protein Muffins

Here's the Dish

These pumpkin muffins have a few healthy twists like oats, pumpkin, and yogurt, making them a great healthy fall treat. These muffins are moist and packed with pumpkin flavor, with the perfect amount of spice! These pumpkin muffins are so delicious, that I can guarantee that no one will ever know that they are loaded with protein, and healthy carbs, and that they are low in sugar! With this winning combination of flavor and nutrition, they are sure to be a hit this fall season!

Method

The estimated total time to make this recipe is 25-30 minutes.

1

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray with non-stick cooking spray. Set aside.

2

In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth. ( I usually help move mixture around in my blender carefully with a spoon!)

3

Divide mixture among muffins tins, and place into pre-heated oven. Bake for 15-20 minutes, or until tops are lightly golden brown.

*Note this batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown! 

4

Cool muffins before removing from pan. ENJOY!!!

Ingredients

1 cupCanned pumpkin
1/2 cup Applesauce
1/2 cup Plain lowfat Greek yogurt (I like Chobani)
3Egg whites
1 3/4 cupOld Fashioned Oats
1/4 cupProtein powder
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 1
1 tspBaking soda
2 tspBaking powder
1/4 tspSalt
1 1/2 tsp Cinnamon
1/2 tsp Pumpkin pie OR Apple pie spice
OptionalAdd-Ins: 1/4 cup of chopped walnuts, pecans, or almonds, mini chocolate chips, raisins or dried cranberries!

1 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 8-12, or adjust according to taste.

2

Katie's Tip!

This batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown!

Nutrition Breakdown

12 Muffins
71 Calories per Muffin
1 g Fat
18 g Carbohydrate
3 g Fiber
2 g Sugar
5 g Protein
1 WWP+*

*Weight Watchers Points per serving

109 Comments

Angela @ Eat Spin Run Repeat said:

Wow this looks great Katie!! A quick question for you though.. you’ve indicated 2 cups of splenda or 1 tablespoons of stevia… I’ve read that in a lot of recipes, the larger volume of sugar (in this case, the 2 cups of Splenda) is needed in order to achieve the right consistency. Did you find that the batter made with the Stevia version was a little more runny?

October 19th, 2010 — 10:14am  |  Reply

Dayna Hanson said:

Hey!
Mom is making this for the shower now instead of her pumpkin bread :) Can we use a bread maker instead of the oven for the same results?? Can’t wait for it- again, you are amazing!!!

October 19th, 2010 — 10:19am  |  Reply

Natalie Hemsley said:

Looks like a great recipe! I was wondering if quick cook steel cook oats or just quick cook oats would work instead of the old fashioned oats. I have both but not the old fashioned oats. Just wondering so I don’t have to go out and buy new ones if they work. Thanks :)

October 19th, 2010 — 10:29am  |  Reply

Janet said:

Did you ever get an answer about using steel cut oats in stead of old fashioned oats in the pumpkin muffins

October 26th, 2013 — 3:13pm  | 

Dashing Dish said:

steel cut oats cant swap old fashioned oats

October 28th, 2013 — 11:51am  | 

Naomi(onefitfoodie) said:

YUM Katie that has my name all over it!! :)

October 19th, 2010 — 1:20pm  |  Reply

Lisa said:

Usually I just use g-free flour. I’ve never used oats or greek yogurt. I am going to make this soon!=)

October 19th, 2010 — 3:04pm  |  Reply

Kelly said:

That sounds really tasty and healthy Katie! I can’t wait to try it:).

October 19th, 2010 — 7:13pm  |  Reply

LizLivingVegan said:

Wow those are great nutritional stats! And that bread sounds like a perfect fall treat! (I bet it made the kitchen smell like fall!!!)

October 20th, 2010 — 6:31am  |  Reply

Amy said:

Hi there! This looks great and I can’t wait to make it. I was wondering if you could tell me the fat, protein and fiber count for this recipe. Thanks!

October 20th, 2010 — 8:51am  |  Reply

erica @ fashionmeetsfood said:

Wow that bread looks absolutely amazing!

xo

October 21st, 2010 — 10:49am  |  Reply

Brittany (A Healthy Slice of Life) said:

mmm…. this looks delicious! I need to make it before Halloween passes me by! :)

October 22nd, 2010 — 5:50am  |  Reply

Dina said:

Hey Katie! I’ve made a few of your receipes ( the Pumkin Triffle, the zucchinizza, the coconut cake) and Me and my family love them!!!!! They are super easy to follow, innovative and yum to the max!! It is also fantastic that they are low calorie. When you get your cookbook deal I plan on picking up a copy for sure!!! The only thing I think may need improvement is the nutrional breakdown. I’m not sure if there is a way to also calculate the fiber and fat in addition to the calories of your receipes, as this plays a part in the overall health. Other than that thank you so much for taking the time to share your skills and passion. and God bless!

October 22nd, 2010 — 1:27pm  |  Reply

Savannah P said:

I just found your blog and I’m THRILLED that I found it when I did!!! This looks like a delish recipe featuring two of my very favorite things (pumpkin? check. oats? check.)
I just started blogging last week and I’ve been having a blast writing, trying new recipes, and finding blogs like yours :) check mine out at snackingonsunshine.com!

This looks fantastic, and I look forward to browsing through your recipe archives, following your new posts, and trying much much more ;D

October 24th, 2010 — 4:22am  |  Reply

Christopher said:

Hi,

Great looking recipe!! I was just wondering which size loaf pan you used.

Thanks!

November 13th, 2010 — 9:00pm  |  Reply

stevialover said:

Was this recipe supposed to have flour in it?

December 13th, 2010 — 5:45pm  |  Reply

Lindsay @ The Lean Green Bean said:

this is one of my favorite DD recipes!

March 17th, 2011 — 7:21am  |  Reply

Ana Maria said:

delicious and healthy all in one place sounds great! I will now have somethign to take to fall get togethers and something pumpkin inspired!

March 17th, 2011 — 12:16pm  |  Reply

Catherine C. said:

absolutely delicious! it was wonderful to enjoy!

March 17th, 2011 — 5:31pm  |  Reply

Hannah (mindrunningwild) said:

this looks just like it would melt in your mouth.

March 17th, 2011 — 6:04pm  |  Reply

Christina Jones said:

Can you post the calorie,protein, carbs, sodium, etc content? (:

June 10th, 2011 — 9:33am  |  Reply

Amy said:

Hi Katie! Do you use the NuStevia packets in all of your recipes calling for stevia or can you find it in a box or other container instead of the packets?

June 10th, 2011 — 3:51pm  |  Reply

Dolce said:

This looks sooooo good! I know it’s not even fall yet, but I have been CRAVING pumpkin baked goods. I have been searching for some yummy & healthy recpies, and this one looks like it fits that criteria! Question- I love healthy & wholesome foods and am used to them (I’m a bit of a health-nut), but my family is not so much, do you think they would like this pumpkin bread too?

September 5th, 2011 — 11:28am  |  Reply

Katie Farrell said:

Hey Dolce! If your family likes moist pumpkin bread they will love this! :) Just don’t tell them its healthy! That’s what I do with my hubby!

September 5th, 2011 — 12:40pm  |  Reply

Elma said:

I tried baking your pumpkin bread but didn’t have any luck. Not really sure what I did wrong. I followed your instructions to a T but my bread never really set. It was too wet, even after being in the oven for over an hour. I inserted a toothpick before removing it and the toothpick came out clean, but like I said it seemed under baked. Any suggestions?

September 21st, 2011 — 3:54am  |  Reply

Toni King said:

ww points?

October 1st, 2011 — 9:57pm  |  Reply

Meg said:

Yum! Can I make these as six larger muffins instead of 12 small ones? Any idea what the cooking time might be? Also, can I use splenda granulated? thanks!

October 6th, 2011 — 10:41am  |  Reply

Meg said:

These were great! A bit soft in the middle (I did 6 muffins for 20minutes) and they caved a bit once out of the oven, but mother/father- in-law approved! So tasty.

October 11th, 2011 — 5:07pm  |  Reply

Tawn said:

Hi Katie – Sounds DELISH! I’m trying to eat better – higher protein, lower/less carbs, low to no fat and increased fiber. So your recipe sounds IDEAL! Lots of fiber & increased protein with almost NO fat at all. Yeah!! Question: Can you use oat BRAN (Bob’s Red Mill or Trader Joe’s) instead of old fashioned oats? If so…how much? Think I’ll be trying this recipe this weekend after I steam up some fresh pumpkin & homemade applesauce! :)

October 12th, 2011 — 10:13am  |  Reply

Christina said:

These look delicious! I don’t trust fake sugar, so I plan to use the real deal. Perhaps a combo of white and brown sugar? Any idea what the right amount would be? Thank you!

October 21st, 2011 — 7:49pm  |  Reply

Brittany said:

I have been looking all over for your website for your pumpkin BREAD recipe but I can’t find it. Did you take it off? I remember it looking SO good and I really want to make it!

November 18th, 2011 — 8:43am  |  Reply

Kelli S said:

I just made these muffins and they are delicious! I use to eat Vitalicious muffin tops until I learned I was gluten intolerant, so THANK YOU for the delicious gluten free muffin recipe. They are so much better than the Vita pumpkin spice muffins anyway :)

December 23rd, 2011 — 1:29pm  |  Reply

Justina said:

How do you feel about using agave nectar in these? About how much would you recommend if I were to use it?
I can’t wait to try these… I’m obsessed with your blog, so glad I found it. I am looking forward to trying so many of the recipes!

February 26th, 2012 — 2:08pm  |  Reply

Deb said:

Sounds delish! Can’t wait to try!

May 10th, 2012 — 10:46am  |  Reply

Tracy said:

Hi Katie,
Sorry, I am so confused with the sweetener amount. The recipe says, 1 1/2 cups sweetener or 2-3 Tbs. Stevia. I have some Splenda in a bag- are you saying that I can use 1 1/2c. of Splenda which is equal to 2-3 Tbs of Stevia? These sound really good and I can’t wait to make them. I have made many of your skakes/smoothies and love them all!

May 22nd, 2012 — 3:51pm  |  Reply

Dashing Dish said:

Hi Tracy, yes if you use splenda you would use 1 1/2 cups sweetener. I love my muffins sweet, so go ahead and try 1 cup splenda, taste a bit of batter, and add more according to your sweet tooth! :)

May 22nd, 2012 — 3:58pm  | 

Tracy said:

Katie,
Thanks for the quick response. I made them last night using 1 cup of Splenda and they turned out great. My 12yr old daughter even liked them(didn’t tell her how heathly they were).

I have always used Splenda and just recenly picked up a box of NuStevia(per one of your other recipes). Being new to Stevia, can you tell me the difference between Stevia, NuStevia, Baking Stevia in regards to the amounts? I take it they are not created equally. If your recipe calls for Stevia, that doesn’t mean Nu or the Baking? Or are they all interchangeable? If you mean Nu or the Baking in a recipe, will it specify which kind?
Thanks!

May 23rd, 2012 — 4:08pm  | 

Dashing Dish said:

awesome! :)

May 23rd, 2012 — 6:53pm  | 

Chelsea Allen said:

Hi Katie! First of all, I LOVE your site… I’ve been a bit obsessed since I found it last month. Quick question though: Do these muffins always fall after you bake them? I have made them a few times, and each time I take them out of the oven the are beautiful and puffy, but a minute later the tops fall down and they become flat. They’re still ridiculously delicious, but I didn’t know if I was doing something wrong. Thanks!

June 25th, 2012 — 12:49pm  |  Reply

Dashing Dish said:

nothing wrong! that is just how oat flour is!

June 25th, 2012 — 9:50pm  | 

Holly Mowery said:

Devine! Made these today and I’m in heaven! Had absolutely no trouble with them and they came out as perfect muffins. Sometimes seperating wet and dry ingredients help in the beginning with settling and I actually pounded the oats by hand. Used fat free yogurt, unsweetened applesauce and a full scoop of my protein powder and these are amazing for such a low calorie and high protein snack. A staple in my book now!

August 9th, 2012 — 9:29pm  |  Reply

Vicky Chae-Brown said:

Hi Katie, this recipe looks fantastic and I definitely want to make them!
Just one question is, I have never used protein powder for baking, but how are they supposed to be when they are used in baked goods? I would usually replace protein powder to oat flour or whatever the recipe calls, but just curious. How the texture supposed to be when muffins or other baked goods contain protein powder?

September 10th, 2012 — 6:05pm  |  Reply

Danielle said:

Do you take into account the calories in NuStevia Bakin Blend in your recipes?

September 10th, 2012 — 10:57pm  |  Reply

Dashing Dish said:

no sorry

September 11th, 2012 — 9:54am  | 

Kim said:

I have never baked with protein powder. Which kind do you use?

September 13th, 2012 — 2:40pm  |  Reply

Dashing Dish said:

Designer whey

September 14th, 2012 — 4:46pm  | 

Danielle said:

Would it make any difference using 1 cup fresh pumpkin?

September 15th, 2012 — 9:37pm  |  Reply

Dashing Dish said:

Nope :)

September 16th, 2012 — 7:05am  | 

Dashing Dish said:

No

September 16th, 2012 — 11:58am  | 

Dashing Dish said:

Nope

September 16th, 2012 — 6:23pm  | 

Rebecca said:

WOW! I just made these and they were delicious. I just recently started making gluten free recipes. I happened upon a muffin recipe similar to this one that I adapted into blueberry muffins. My husband who doesn’t ever like baked goods because they are too dry adored them. I was shocked! These are so moist and taste great. Another hit. I did make a few changes. I didn’t have protein powder so I added 1/4 cup more of oats, I reduced the sugar to 1/4 cup and I added in a banana. I am loving your website and found it at such a perfect time in my life. Thank you!

September 17th, 2012 — 7:04pm  |  Reply

Fran said:

I made these this afternoon. I added a small snack size box of raisins and about a 1/4 cup of peanut butter chips. For the protein I used what I had and that was Click Vanilla Latte. They are delicious. My hubby loves them!

September 20th, 2012 — 6:23pm  |  Reply

Renea Banks said:

I use Whey Protein but what flavor??

September 20th, 2012 — 10:16pm  |  Reply

Dashing Dish said:

vanilla

September 21st, 2012 — 6:53am  | 

Penn said:

What kind of protein powder bakes the best? I find whey gets really spongey.

September 23rd, 2012 — 9:44pm  |  Reply

Angie said:

Just made these. Ah- may-zing!!! Thank you for blessing us with your talents and skills.

September 25th, 2012 — 9:50pm  |  Reply

Kristy Kelm said:

Hi Katie, I just made these last night at they were YUMMY! The family polished them off really quick. I used the NuStevia and it probably took about 8 of those little packets and it was just right. Keep up the good work!

blessing to you!

September 27th, 2012 — 9:23pm  |  Reply

carrie said:

Hi! These look wonderful! Have you ever frozen them?

September 28th, 2012 — 5:26pm  |  Reply

Dashing Dish said:

Yes they are great :)

September 28th, 2012 — 7:17pm  | 

Nicole said:

Can I use whole oat flour instead of blending the oats? If yes, any idea how much?

October 2nd, 2012 — 8:33pm  |  Reply

Dashing Dish said:

sure just swap it out evenly

October 3rd, 2012 — 9:14am  | 

Courtney Campbell said:

Hi! I just found your website and loooove it! This is the first thing I cooked with stevia. I bought the sweet leaf stevia packets bc my grocery store didn’t have the nunaturals kind. I put in 10 packets and cooked for 17 minutes. I tasted them out of the oven and I think the stevia tasted a bit bitter. I guess I though t woul taste like normal sugar. Does anyone else notice that? Is it just something I have to try and get used to or could it be because I didn’t use nunaturals? Also, mine were too moist in the middle. Almost seemed uncooked. Next time I would leave them in longer. I’d appreciate any feedback about the stevia though bc I’m looking for a healthy sugar substitute with similar taste. Thanks!!

October 4th, 2012 — 12:17am  |  Reply

Dashing Dish said:

thanks courntey! I only like nu stevia…its not bitter at all … i get it at wholefoods or amazon!

October 4th, 2012 — 10:35am  | 

Danielle Cotter said:

These are DELICIOUS! My new favorite recipe :) And perfect for the fall!

October 14th, 2012 — 3:03pm  |  Reply

Melissa Koren said:

It’s in the oven now!!! This recipe made 16 muffins instead of 12. I used a 1/4 cup measuring cup to divide the batter into the lined cups. Can’t wait to try!

October 18th, 2012 — 3:45pm  |  Reply

Karen V said:

I made these this morning using a mini muffin pan (it made 45 mini muffins!) and they were excellent, and only 27 calories each. The only change I made was using Nuvia Baking Blend for the sugar substitute. I included pecans in the batter but will sprinkle them on top next time. Definitely worth repeating!

November 15th, 2012 — 11:51am  |  Reply

amanda said:

oh wow these are so yummy. i did a few different things, i ended up using cookies and cream whey protein powder as that’s what we had on hand and i used coconut palm sugar instead of stevia. i also used allspice in it as well. i am definitly making these again

November 29th, 2012 — 11:04pm  |  Reply

Meggan said:

I made these for the 2nd time tonight, my husband and I love them! Thank you! :)

December 19th, 2012 — 6:48pm  |  Reply

Sarah said:

Hey Katie! I bought some Nustevia baking blend and noticed there are 15 calories per serving. If I use this instead of the packets, will this throw off the calorie content that you listed? (since, I think, the packets are 0 calorie?)

December 24th, 2012 — 5:34pm  |  Reply

Stephanie said:

I just found this site through pinterest and I’ve been pinning recipes like crazy! It’s awesome! I was wondering if you think I could substitute Visalus powder for the protein powder?

January 1st, 2013 — 7:08pm  |  Reply

Dashing Dish said:

sure :)

January 1st, 2013 — 7:31pm  | 

Jessica said:

Can you use oat flour instead of old fashioned oats? If so how much should I use?

January 14th, 2013 — 8:48pm  |  Reply

Rand said:

muffins

June 14th, 2013 — 10:49pm  |  Reply

Kim said:

I came across your website several days ago and after reading the reviews decided to try some of them out. It is my first time using protein powder and I was pleasantly surprised! I love this recipe and the banana protein muffins too! Thank you for such a great recipe, I can’t wait to try some others.

July 11th, 2013 — 10:13pm  |  Reply

Chris said:

Hi, this looks amazing, but I was wondering if I could leave out the protein powder or replace it with something because I don’t have any? Thanks so much!

September 7th, 2013 — 12:15pm  |  Reply

Dashing Dish said:

you can replace it with oats

September 9th, 2013 — 10:58am  | 

Sonya Schroeder said:

Katie is it ok to have used Oat Flour? That is what I had on hand not oats! We will soon see they are baking now!

September 19th, 2013 — 9:35am  |  Reply

Dashing Dish said:

yes, but you will have to add less oat flour :) 1/4 cup less than oats that are called for

September 19th, 2013 — 3:28pm  | 

Lindsay said:

I made these muffins and they were great right out of the oven; however, after putting them in a container for a couple days, they became awfully sour smelling and tasting. Suggestions?

September 25th, 2013 — 3:09pm  |  Reply

Dashing Dish said:

they probably went bad… you should refrigerate home made bade goods… they stay good for 1 week (in the fridge)..i always refrigerate my homemade baked goods :) since they dont have preservatives, it keeps them good longer!

September 26th, 2013 — 10:05am  | 

Molly said:

These muffins are absolutely delicious! So moist with the perfect amount of pumpkin flavor. Can’t believe how good they taste for being so healthy. Definitely making tjem again soon.. Thanks for posting this recipe! :)

Ps I added more than a 1/4 cup of mini chocolate chips.. More like 1/3 or 1/2 cup for more chocolate goodness!!

September 29th, 2013 — 10:32pm  |  Reply

Emma Baribault said:

What flavor greek yogurt? (: I LOVE your blog. Awesome

October 3rd, 2013 — 4:01pm  |  Reply

Dashing Dish said:

plain :)

October 7th, 2013 — 12:48pm  | 

Kerry V said:

Made these last night…the were awesome and soooo easy. I’m always trying to find ways to add protein to my foods, especially baked goods, and this was perfect. Although it was great without any add-ins next time I will try raisins (to half, apparently some people don’t like raisins ;). When I took my first bite I just felt like I was expecting that juicy raisin to complement it. But plain, they were still wonderful. This was my first recipe of yours and I will definitely be back for more.

October 17th, 2013 — 9:11am  |  Reply

Laura said:

This recipe sounds awesome and has gotten great reviews! Do you have a non-dairy substitute for greek yogurt? I can’t have dairy and was wondering if anybody had any ideas. Thanks!

October 18th, 2013 — 8:32am  |  Reply

Dashing Dish said:

you could try applesauce :)

October 18th, 2013 — 9:48am  | 

newtobaking said:

I am new to cooking, especially baking, and decided to try this recipe. I know it calls for old fashioned oats. This may seem like a silly question but do I need to cook the oats prior to adding them into the batter or do I just add them raw.

October 28th, 2013 — 10:56am  |  Reply

Dashing Dish said:

just as is :)

October 28th, 2013 — 11:50am  | 

megan said:

Just had to tell you these were great! even without the applesauce on hand (just added more pumpkin) they turned our perfect!

October 30th, 2013 — 3:08am  |  Reply

Petra said:

Made them. Loved them. Three kids three and under loved them. They work well @11 minutes in mini muffin pans as well. Thanks so much!!

November 14th, 2013 — 3:39pm  |  Reply

Bailey said:

I just made these and are now fresh out of the oven!! Can’t wait to share them with family and friends and posting on my athlete page!!! Thanks for the yummy healthy treat!!

November 15th, 2013 — 11:01am  |  Reply

Heej said:

I have made these twice so far. I don’t have greek yogurt so I blended up some cottage cheese instead and it worked perfectly. Second time I put less oatmeal (100g, or a little over a cup) and put 2 scoops (60g) of vanilla protein powder to boost the protein and lower the carb content, and it still worked out great!
I also put a little mix of cream cheese, egg yolk, vanilla, and stevia (for sweetness) on each muffin (I’ve made both standard and mini muffins) before baking, and top them off with mini choco chips, pecans, or brown sugar.
They’re a very satisfying and relatively healthy treat for Fall!
Thanks for the recipe :)

November 24th, 2013 — 1:24pm  |  Reply

Michele said:

I made a few changes, but I’m sure these are excellent as written. I just made the changes based on what I had here vs. what I didn’t. I did not have protein powder, so I decided to add 1/4 cup chia seeds for a little extra. Opted for 2 whole eggs rather than just egg whites, and used 3/4 cup turbanado sugar. I ground the oats in the food processor, then mixed everything by hand. I pressed whole oats on the top. This made 45 mini-muffins. Hands down, best muffins I’ve ever made. I made these 2 days ago, and they are still so moist they taste fresh. Definitely making again!

January 14th, 2014 — 11:49am  |  Reply

Brittani said:

Hey Katie!

I’ve been looking for an oat flour chia seed recipe. Any idea how i could incorporate the seeds with this recipe (amount, adjustments, etc..)?

January 15th, 2014 — 12:16pm  |  Reply

Hannah said:

FYI: These are showing as 2 WP+ on the site! They are so good, who cares, I usually have 2 for breakfast :).

January 28th, 2014 — 1:11pm  |  Reply

Mary said:

Katie
What protein powder do you recommend?
Do you use vanilla flavored?
Plan to make today!

February 21st, 2014 — 9:26am  |  Reply

Dashing Dish said:

designer whey vanilla

February 26th, 2014 — 8:04am  | 

Amanda Gritton said:

These are the best muffins ever!! I made them to take to work and my fellow teachers LOVED them. I just made a fresh batch this morning. I can’t wait to try the banana split muffins next.

March 2nd, 2014 — 7:28pm  |  Reply

Steve Black said:

Since yogurt is an ingredient for these great muffins, is it required to refrigerate the muffins after they cool?

April 6th, 2014 — 11:16pm  |  Reply

Dashing Dish said:

yes :)

April 7th, 2014 — 9:38am  | 

Lindy said:

I made this recipe today and absolutely love it! I was looking for a recipe that included protein powder, oatmeal, yogurt and must be moist.This is right on! Thank you so much for this delicious protein pumpkin muffin recipe that does not have banana. It is so good and healthy too. I used a little less than 1/2 cup of granulated sugar and added two tablespoon of chia seeds to the mix. This will go into my recipe box and will be making it very often.

July 17th, 2014 — 12:15am  |  Reply

Katie Farrell said:

great ? angela! I actually used stevia…I used powdered stevia (2 tbs actually came out to be 16 packets) although, I used splenda one time too…and they came out the same! i like my baked goods really sweet though, and the stevia i use (NuStevia brand) may be different in sweetness to others, so i’d taste the batter with 1 1/2 tbs and add more if you want if you don’t like things too sweet! :)

However, one rule of thumb with baked goods, is that the batter should be a bit sweeter than your liking, because once baked, the sweetness ‘balances’ out quite a bit! :)

Hope that helps!

October 19th, 2010 — 10:21am  |  Reply

Katie Farrell said:

Hey Natalie! I really wouldn’t recommend using quick cook oats, only because in the past, when i baked with them the baked goods always turned out very sticky! :) On a positive note, I just got a huge tub of old fashioned oats (quaker brand) for 2.25 from target today! :) So if you can, i’d make a trip to target! :)

October 19th, 2010 — 11:02am  |  Reply

Katie Farrell said:

nope…the oats blended up are supposed to act as the ‘flour’ it will not come out just like a normal bread but instead a moist muffin! :)

December 14th, 2010 — 4:53am  |  Reply

Katie Farrell said:

christina…calories are on all my recipes! all other info including ww points will be in my cookbook coming soon! :)

June 10th, 2011 — 12:01pm  |  Reply

Katie Farrell said:

@ meg. you sure can do the bigger muffin tins. i would guess maybe 20-25 min cooking time. and yes to splenda granulated! :)

October 6th, 2011 — 1:27pm  |  Reply

Katie Farrell said:

@ christina sure! :) i used stevia which is a natural sweetener, but as far as sugar goes, i would use 1/2 cup sugar and 1/4 cup brown sugar….if you like a sweet muffin, if that sounds too sweet, cut the white sugar to 1/4 cup! :)

October 23rd, 2011 — 3:45am  |  Reply

Katie Farrell said:

hey brittany! no…i just made it into muffins! :) i seemed to get a lot of comments about people making the bread into muffins, so i went ahead and just re-named it! :) just throw it into a bread pan and there ya go! :)

November 18th, 2011 — 1:19pm  |  Reply

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