Pumpkin Spice Ricotta Oat Muffins with Craisins & Walnuts
Ingredients
- 1 cup pumpkin puree
- 2 cups oat flour (coarsely grind oats)
- 1 cup ricotta cheese (or paneer ( Indian cottage cheese))
- 1/2 cup brown sugar
- 1 cup craisins (or raisins or cranberries)
- 1 cup walnuts
- 2 heaped tablespoons coconut oil
- 1 tablespoon oats
- 2 eggs (or 1/2 cup egg whites)
- 1 teaspoon cinnamon
Note
Omit the sugar to make this diabetic friendly ! This moist muffin is high protein and gluten free. Make fresh pumpkin puree by roasting pumpkin at 350 degrees for 45 minutes and then mashing it to a paste.
Directions
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| Use a hand blender or mixer and blend ricotta cheese, pumpkin puree, oat flour, coconut oil, cinnamon, eggs and brown sugar together. |
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| Stir in craisins and walnuts. |
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| Fill muffin pan and top with craisins, walnut and oats. |
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| Bake at 350 degrees for 20 -30 minutes till a toothpick inserted in comes out clean. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!