Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (9)
Gluten Free Pumpkin Oat and Nut Muffins
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 12%
CARBS 27G44% OF CAL
4G FIBER15G OTHER8G TOTAL SUGAR
FAT 13G48% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty muffins made with oat flour, pumpkin, and walnuts—more like an energy bar than a traditional muffin. Perfect for a nutritious grab-and-go breakfast.
mainamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 tablespoons butter (melted (or coconut oil))
- 2 eggs
- 1/2 cup brown sugar ((honey or maple syrup can also be used))
- 15 oz. canned pumpkin puree ((about 1.5 cups))
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 1/4 cup oat flour
- 1 cup walnuts (chopped)
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 12%
CARBS 27G44% OF CAL
4G FIBER15G OTHER8G TOTAL SUGAR
FAT 13G48% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 228mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 128mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.