Nutrition pucks
Dec. 11th, 2022 02:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
food_for_tycho2 cups rolled oats
1 cup pumpkin puree (can also use yams; canned works)
6 ounces plain Greek yogurt (1 small container)
1/2 cup real maple syrup, or 3oz of any kind of sugar
2 eggs
1 teaspoon baking soda
pinch of cinnamon and salt, dash of vanilla
Chocolate chips, or dried cranberries, or whatever crunchy/fruity/whatever things sound good; watch moisture content so your batter doesn't get too wet.
Preheat oven to 375 degrees.
In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.
Add all the rest of the ingredients with the oats and pulse until mixed (some pieces of oats may remain). Stir in chocolate chips if you want them.
Transfer to a greased muffin tin. Bake for 20-25ish minutes.
Bake the batter right away! If you wait a long time between mixing up the batter and baking, the oats will absorb a lot of moisture and the muffin texture will get gummy.
1 cup pumpkin puree (can also use yams; canned works)
6 ounces plain Greek yogurt (1 small container)
1/2 cup real maple syrup, or 3oz of any kind of sugar
2 eggs
1 teaspoon baking soda
pinch of cinnamon and salt, dash of vanilla
Chocolate chips, or dried cranberries, or whatever crunchy/fruity/whatever things sound good; watch moisture content so your batter doesn't get too wet.
Preheat oven to 375 degrees.
In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.
Add all the rest of the ingredients with the oats and pulse until mixed (some pieces of oats may remain). Stir in chocolate chips if you want them.
Transfer to a greased muffin tin. Bake for 20-25ish minutes.
Bake the batter right away! If you wait a long time between mixing up the batter and baking, the oats will absorb a lot of moisture and the muffin texture will get gummy.