Healthier Pumpkin Chobani Muffins.
I’ve always been healthy but lately I’ve become psychotic with my healthy mission. My husband purchased a Jawbone UP bracelet for me (after I got him one for Christmas) and the information it has provided to me has enlightened me about how many calories I was taking in per day! Wow snacking… NOT good! My target/goal weight has always been 135 lbs. (who shares this, am I crazy?) I’m very muscular, 5’6″ tall and work out 6 days a week. I’m in good shape. Well needless to say, after blogging for over a year and snacking here or there… my weight crept up into an area that I wasn’t happy with myself. Hey, it happens to the best of us. So now, I’m happily down 11 lbs and below my “goal or target” weight. My next goal…. 126! I’m on my way.
So yesterday I wanted to make muffins for my girls. Today was kind of a special day for my youngest and I thought a healthy treat would be fitting (but it did include some dark chocolate). I whipped up a batch and was lucky to save one to photograph! So here it is… a bit healthier. Protein-packed, courtesy of Chobani and quite tasty!
1/2 cup of butter, softened (I used a butter substitute)
1/3 cup of sugar
1 teaspoon of vanilla extract
1 1/2 cup of oat flour (if you don’t have it – grind up oats in your Vitamix or blender until powdery) Measure post blend 🙂
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of pumpkin puree
1/2 cup of vanilla Chobani yogurt
1 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
Preheat your oven to 350 degrees. I made this recipe with a regular size muffin pan. It made 11 filling 3/4 the way filled. Whatever you use – spray with nonstick baking spray and set aside.
In your stand mixer, blend sugar and butter until fluffy. Add the eggs and vanilla. In a separate bowl whisk the flour, baking soda and salt together. Add to the butter mixture. Then add the pumpkin puree, Chobani, cinnamon and nutmeg. Blend well and scrape the sides down and mix again.
Now here is where you decide if you want chocolate chips or not. I did add about 1/4 cup of mini chips and then sprinkled some on the top so my husband would know not to eat them (he’s allergic to cocoa).
Bake for 22-26 minutes or until a toothpick inserted comes out clean. Let cool completely.
— Knead to Cook
Made these this afternoon and they were great! I sprinkled some pumpkin flax granola on them and it got all toasty in the oven. I didn’t have vanilla Chobani so i just used plain, and they still tasted great. Thank you so much!
So happy you loved them and customized them to your preference! Thanks for the review. 🙂
Hi! Made them and they are excellent! Is there any chance I can substitute the butter for coconut oil?
Margie, I have become vegan and haven’t tried these with coconut oil but definitely worth a shot. Please let me know if you do it. oxo