Making Bread and Tasty Tuesday Linkup #53

I’ll bet you after reading this post you will want to switch to making bread at home from scratch – it is SO much easier than you think!

making your own bread Continue Reading

Delicious Eats Lately and Tasty Tuesday Linkup Party #51

Another round of the Tasty Tuesday Linkup Party is here! This time I’m sharing some delicious eats I’ve had lately as well as some exciting news for my linkup party attendees!

banana bread Continue Reading

Pumpkin Bread Recipe and Tasty Tuesday Linkup

Hey-hey, my foodies! How is your week going?

It’s that time again on Lean Lena! Tasty Tuesday Linkup Party:)

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So…Whole30 Gets a….YES!

After careful consideration, my Whole30 Challenge is a go!

Won’t go into much detail as to why – I guess there’s both pro and con opinions out there – and plenty of both, too. I just feel it’s the right thing for me to do at this point in my health journey.

I’m missing something. And I’m hoping that Whole30 will help me find that “something”.

Anywho. It just so happens that Yuliya over at Welcome to Mommyhood is starting another round of hers over there in the Netherlands as well. How exciting is that? I have a Whole30 buddy!

We decided to cheer each other on and post recaps on our blogs for every 10 days of the challenge.

We will also be posting daily highlights over at Lean Lena and Welcome to Mommyhood Instagram pages.

Make sure you follow both our blogs and Instagram pages if you would like to follow along and find out what the first Whole30 feels like (that would be me telling you that) and how to make it enjoyable with Yuliya’s recipes and previous experience with this program. 🙂

Don’t miss out on the real experience and true recaps!

So… Whole30.


This weekend I sat down to plan my meals for the week. I’m saying “my” because my family is not following me along. They’re not crazy enough 🙂 Joking. They are. They just love pizza too much 🙂

The good thing is we don’t have the kids with us for the first 7 days of my Whole30, my husband is very flexible with food so we can eat program-friendly meals and hopefully, I will ease into it pretty quickly with less temptations.

So, back to the weekend prep.

On Saturday we went berry picking. It was so awesome! The place is wonderful and we had so much fun. If you’re in the area, check out the Yellow Hill Farm.

We picked a ton of blackberries.


We made blackberry cobbler that night, and I lie to you not – on Sunday morning my family sat down for breakfast and put away the whole 8″x8″ of it – right out of the pan 🙂 Ok, well…that wasn’t very Whole30 friendly 🙂

Back to the good stuff now.

On the way back from the berry picking we stopped by at the Peach Festival, and got a whole huge bag of peaches!


On Sunday our hot water heater said “I’m done!” My husband and the girl worked on it all day and ended up replacing the whole thing, while I was getting busy in the kitchen.

I made these awesome Turkey Ginger Breakfast Patties (stay tuned for the recipe tomorrow):


Got the pork roast in homemade marinade ready and in the over for dinner.


Cut up some fruit for my smoothies during the week:


Boiled some eggs, too.

I may or may not have made another 2 cobblers (peach and blackberry) for my hungry family 🙂

So, there you have it, guys! I’m ready for the Whole30 and I feel good about it. Bring it on!

Take care and stay healthy. Come back tomorrow for the awesome breakfast patties recipe!



Cheesecake Cupcakes Recipe – No Guilt and Lots of Flavor!

Hey my foodies! How was your weekend?

Mine was an emotional roller-coaster, but I don’t want to go there right now – more on that on Wednesday!

I hope you enjoyed yours and are ready for some tasty stuff!

As always, it’s Tasty Tuesday Linkup time!

Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants next week!

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My tasty find this week – Cheesecake Cupcakes.

Do you love cheesecake? Is it hard to stop before you finish the whole piece once you have it on your plate? You bet it is (for me)! These cheesecake cupcakes are going to save your calorie budget 🙂 They are bite size, and I made some healthy substitutions to the ingredients on the original recipe (which was shared by a co-worker of mine). So here you go – paradise on earth – cheesecake cupcakes!


You will need (for 12 cupcakes):

For the crust:

1 cup Graham cracker crumbs

1/4 cup very ripe avocado (who needs butter when you have avocado?)

For the filling:

1 block Philadelphia cream cheese

1 egg

1 tsp vanilla extract

1/4 can condensed milk

1/4 can evaporated milk

Strawberries and fresh mint leaves (to garnish), or

1 can of crushed pineapple and 1/4 cup condensed milk (to top)


Preheat oven to 350° F

Line cupcake pan with cupcake liners

Mix Graham cracker crumbs with avocado until well combined

Spoon the mixture into the cupcake liners (about 2 tsp per liner), and press down with the spoon to make crust:


Bake crust for 10 minutes at 350°F.

While the crust is in the oven, prep the filling by combining all the ingredients for the filling and mixing until smooth and creamy.

Pour filling into the cups over the prebaked crusts when they are ready. Normally you’d fill the cups until they are 2/3 full (for regular cupcakes). However, cheesecake normally rises pretty well, but falls back when you take it out of the oven. So, I filled mine almost all the way to the top:


Bake for 25 minutes at 350°F.

They should look like this when they’re done and just out of the oven (cracked on top).


Slice the strawberries, and put on top of the cupcakes while they’re still hot, garnish with fresh mint leaves if you like. Another tipping idea: mix crashed pineapple and some condensed milk and spread on top:


Refrigerate for at least a couple hours before serving.



Your turn, guys! Link it up!

Lean Lena

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Quinoa the Queen and 5 Ways to Easily Incorporate it into Your Diet

Happy Tasty Tuesday morning to you, my friends!

What fun things did you do this weekend? I was on a cleaning spree – so I scrubbed and cleaned, and washed and dusted, and vacuumed and what not 🙂

Love to have a clean house! Great feeling.

There was also some pool time on Sunday and hubby’s company picnic on Saturday.


But back to tasty things 🙂 It’s linkup party time! Do you have something tasty you’re talking about on your blog? A new recipe? A restaurant review? Link it up below!

Don’t forget to check out other links!

Me? I am talking Quinoa today 🙂

Quinoa is a wonder-seed. Rich in protein (8 g, 16%), magnesium (118 mg, 30%) and fiber (5 g, 21%) it has become extremely popular among people with various dietary restrictions, preferences and tastes.

I personally discovered it about a year ago (thank you, Internet 🙂 ), and I have been hooked ever since I tried it for the first time.

If you’re looking into trying quinoa, here are some tasty ways to incorporate it into your diet.

{ONE} Salads

I usually make a whole batch of it on Sunday and add it pretty much to all my salads.

On a bed of fresh baby spinach

On a bed of fresh baby spinach

Here’s the link to my Quinoa Power Salad and ways to serve it.

Every salad (except the beet root salad) in this Sunday meal prep photo has white quinoa in it:


{TWO} Baking

I haven’t tried baking with it yet, but this Peanut Butter Chocolate Chip Quinoa Snack Cake by Peanut Butter and Peppers looks super-yummy!

{THREE} Breakfast Recipes

Some people eat quinoa cooked as oatmeal for breakfast.

Or, you can make this awesome Quinoa Pudding by Honest Fare and have that instead!

{FOUR} Add to Soups

Add your quinoa to soups instead of that pasta! So much better for you!

This Black Bean and Quinoa Soup by The Post Punk Kitchen looks simply ah-mazing!

{FIVE} Add to Smoothies

Yes, you read that right! I can’t wait to try and add quinoa to my smoothie!

Check out the recipe for this beautiful Tropical Quinoa Smoothie by Rabbit Food for my Bunny Teeth.

And those are your 5 ways to incorporate quinoa into your diet.

Now it’s party time!

Share your tasty finds with me 🙂

Questions of the day:

Have you ever tried quinoa? How did you like it? What is your favorite recipe with quinoa?

Take care, my friends!

Lean Lena

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S’more S’mores: 5 Recipes You Will Want to Make

Hey guys! Happy Tasty Tuesday! I hope you had a nice weekend.

As usual – we’re partying today and celebrating all the tasty stuff in our lives 🙂 Be sure to hop over to Meranda’s blog to check out what’s cooking over in her part of the cyber space, and check out the party participants in the linkup below. Hey, got something to add to the party? Link it up!


We went camping on Saturday. I. Love. Camping.

When I was a kid we’d go camping every summer for a week. We’d tent by the lake, swim, cook food over the camp fire and go fishing. I looked forward to it so much every summer! And that’s where my ability to start a camp fire came from, as well as my addiction to poking it with a stick all the time 🙂 🙂 🙂


Thankfully, my husband loves camping, too – so we try to make time and go camping every spring/early summer as a family.

One thing I discovered about camping when I moved to the US was S’mores (I know, right?). Oh. My. God. How come I didn’t know this goodness existed for the first 30 years of my life???


Anyway, no one can take that from me now – I love me some s’mores! 🙂 And because I love them so much – that got me thinking about ways to bring s’mores into my life any day I want – not just when we go camping. Check out what I found!


Yeah, that’s my hand holding on to that S’more for dear life 🙂 Anyway, back to the recipes! Click on the recipe name below to view the original recipe on it’s creator’s blog. Some of the recipes are quick and easy to make, others – more complicated and sophisticated. But one thing I can tell you for sure – those 5 will bring the camp fire favorite to your table any time you want it!

{ONE} No Bake S’mores Pie by Brown Eyed Baker

This pie looks mouth watering good, and according to the Brown Eyed Baker you only need 20 minutes to put it together! It doesn’t get any better, does it? 🙂

{TWO} 5 Minute Chocolate Fudge S’mores Mug Cake by How Sweet It Is 

For all of you mug cake AND s’mores lovers out there. You’re welcome 🙂

{THREE} S’mores Stuffed French Toast by BS’ in the Kitchen

For this one, Bob over at BS’ in the Kitchen even has a video showing you how to make them!

{FOUR} S’mores Whoopie Pies by My Baking Addiction

Mmm….mmm…mmm… Right after I’m done with this post, I am going to look for a whoopee pie pan online so I can make these!

 {FIVE}  S’mores Fudge by the Novice Chef

Fudge AND s’mores? Yes, please!

And that’s how your get s’more s’mores, guys 🙂

Do share: Camping – yey or ney? Tent or cabin? Can you start a camp fire?

Take care, friends! And don’t forget to link up your tasty posts below.

Lean Lena

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Apple Upside Down Cake Recipe

Hey-hey, my foodies! How was your weekend?

Mine was really relaxing (lots of pool time as I predicted) and quiet. I got some much needed rest and relaxation to get me ready for the new week.

So here I am with my Tasty Tuesday post!


Meranda is taking a break from co-hosting the linkup today as she has other commitments, so it’s just me and you this time 🙂 Don’t forget to link up your favorite tasty posts below and check out the links of other partiers!

If you read this blog regularly, you know I can’t let food go to waste. A lot of my recipes are using leftovers 🙂

So I had these 4 apples sitting in my fruit basket for a while that needed to be used before they went bad. I felt lazy to make apple chips, so I made an apple upside down cake.


This cake is super easy and delicious – ideal with a scoop of ice cream on top. Here’s what you need.


  • 4 eggs
  • 1 cup all purpose flour
  • 1 cup sugar (or sweetener of choice in an appropriate amount)
  • 4 medium apples of any kind
  • 1 tsp ground cinnamon


Preheat oven to 350°F

Take the core out of the apples, then peel them.

apple upsidedown cake

Cut them in half and slice.

Mix with cinnamon until evenly coated and place at the bottom of a greased baking form.


Beat the egg whites and sugar in a mixer until foamy.

Slowly beat in egg yolks and flour until well combined.

Slowly pour the batter over the apples.

apple upside down cake

Let the cake sit in the form for about 10 minutes or until there are no air bubbles on the surface.

apple upside down cake

Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out dry.

Let cool down, then remove from the form and flip it over “Apple Side” up.

Enjoy with a scoop of ice cream or whipped cream on top!

And that’s my Tasty Tuesday post, folks.

What’s yours? Tell me about tasty things you’ve tried lately. Link it up!

And keep having a great week 🙂

Lean Lena

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Five on Friday: Kitchen Gadgets Hoarding Edition

Hey guys!


Finally everything is right in my world – husband is back from his endless trip to China, kids coming back today, and so is the weekend!

Are you ready for the traditional Five on Friday?

Today we will talk kitchen gadgets. I am a complete hoarder when it comes to kitchen gadgets (anything really – appliances, tools, cookware, cutlery – ANYTHING). You name it, I’ll hoard it 🙂

Anyway. Surprisingly there are still gadgets out there that I don’t own and that is what I am talking about here today – kitchen gadgets I want but don’t have (yet) 🙂

{ONE} Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer

Can you imagine?

The only thing that’s stopping me from getting one right now is the limited counter space in my kitchen. And I mean really limited.

{TWO} Transparent Toaster – Magimix Vision

Never ever burn a piece of toast again! I am totally getting this one when our old toaster dies 🙂 Maybe by the time it happens this one won’t cost the ridiculous amount of money 🙂

{THREE} Euro Cuisine YM80 Yogurt Maker

yogurt maker

Oh my god! Need I say more? This thing makes yogurt! Yogurt that you actually know what’s going into…. DREAM! And it’s only $25!

{FOUR} Hamilton Beach 25475 Breakfast Sandwich Maker

I LOVE breakfast sandwiches. The problem is I rarely have time to make myself one in the morning, and I don’t really like the idea of making them in advance, and freezing them to reheat later.

This little thing would be perfect for me! (if only I had counter space for it, too 🙂 )

{FIVE} Traditional Electric Crepe Maker Tristar

I am pretty good at making crepes.

homemade crepes


What I like about this crepe maker though is the lower edges than the regular pan I usually use – nothing gets in the way when you need to flip the crepe.

And that makes 5 kitchen gadgets I’d gladly own 🙂

Do share: What is your dream kitchen gadget?

Have a wonderful weekend, guys!


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Tasty Tuesday – Let’s Talk Guilt Free Desserts

Hey guys! Happy Tasty Tuesday! How is your week going?

I’m back with the traditional Tasty Tuesday post today. Don’t forget it is a link up party, too! Link up your tasty finds (or your own posts) below and remember to check out other links, too!

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What I have for you today is a selection of 5 guilt free desserts!

As you probably know, I am not supporting the fat free diet. I am a strong believer that our body needs all food groups and elements (including sugar and fat) – but I also believe those have to come in the right amounts and from the right sources.

Today I wanted to share with you 5 recipes I have recently discovered that use clean ingredients (entirely or mostly) and will leave you happy and guilt free.

Just to be clear – when I say “guilt free”, I don’t really mean the calories. I mean the ingredients (even though those two seem to come hand in hand in dessert recipes below). You will not feel guilty about eating these desserts, because they are better for you! Of course they won’t be guilt free if you overload on them 🙂 But if you apply the “everything in moderation” principle while eating these, you will be much better off than hitting your favorite ice cream place or grocery store for dessert.

You can click on the recipe title to get to the recipe on the author’s blog/website.

Here we go, let’s have some dessert!

{ONE} Frozen Yogurt Trail Mix Bars by the Lean Green Bean

Photo credit: the Lean Green Bean

Photo credit: the Lean Green Bean

I love this recipe for several reasons: it has simple ingredients, is very easy to make and makes a great meal prep item! You can make a batch that will last you a whole week and keep it in the fridge/freezer.

That is something I always admire about Lindsay’s recipes – simple ingredients and simple instructions.

Check out her blog for more recipes!

{TWO} 100 Calorie 2 Minute Chocolate Mug Cake by Eclectic Recipes

I love mug cakes – they make a great quick and satisfying dessert. You got 5 minutes – you got a great dessert! However, these babies are usually packed with empty calories ranging at 300-700 each and sometimes even more!

A healthy reasonably caloric mug cake is a rare find! and I just found one for you!

Photo credit:

Photo credit:

I found this recipe over at Angie’s blog – Eclectic Recipes.

I loved it because once again – the ingredient list is simple and contains no funky stuff.

Make sure to stop by and check out Angie’s fabulous recipe collection!

{THREE} Peanut Butter Chocolate Chip Quinoa Snack Cake by Peanut Butter and Peppers

Peanut butter? Quinoa? Snack CAKE??? Count me in!!! 🙂

Photo credit:

Photo credit:

This one comes together in 30 minutes according tot he recipe and makes a great meal prep item as well (I am all about efficiency and productivity today 🙂 )

Now I don’t know about Truvia Baking Blend the recipe is calling for, I would probably just pass on that one – pretty sure the chocolate chips will do the job of making it sweet enough for me. I would probably also use avocado in place of all/half the butter the recipe is calling for. But other than that I just love this recipe! It is also simple and quick to make.

You have to check out the Peanut Butter and Peppers blog where Jennifer is sharing healthy living tips and recipes!

{FOUR} 100-Calorie Pumpkin Pie Tartlets

Photo credit:

Photo credit:

I love pumpkin. Even though this recipe is listed on the Very Best Baking under winter recipes, I could eat pumpkin every day all year round.

{FIVE} Greek Yogurt Peanut Butter Cups by The Falafelser

Can you believe these guys are 14 calories each? 🙂

Photo credit:

Photo credit:

No? Than you better head over here and grab the recipe!

Definitely check out The Falafelser for more recipes while you’re there. 😉

Now your turn! Tell me what delicious recipes/eats you have discovered lately! Link up below or just share in comments!

Have a tasty week, friends!


Tasty Tuesday: Ham and Cheese Baked Egg Cups

Hey, guys! Happy Tasty Tuesday! How is your week going so far? Are you ready to see some tasty stuff? 🙂

Don’t forget this post is a link up party! Link your favorite tasty posts below so everyone can see what tasty foods you’re eating 🙂

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Are you a food blogger who wants to co-host this link up party with us every Tuesday? Contact me for details or leave a comment below!

Now down to business already 🙂

My post today is about a wonderful page – The Lemon Bowl. Liz is my go to resource for simple, healthy and delicious recipes!

Last week I stumbled upon her Ham and Cheese Baked Egg Cups and I knew I had to make those as part of my Sunday meal prep.

They come together in less than 10 minutes, bake for 25 and make a super delicious and nutritious breakfast. My husband called them “breakfast bombs” 🙂

Because I, believe it or not, couldn’t find Canadian bacon the recipe was calling for at our grocery store, I had to improvise with Liz’s recipe.

I also didn’t have enough eggs, so I used half the amounts on the recipe and also used mini muffins pan, so I still got 12 muffins with the ingredients below.

Before we get to the recipe, make sure you give Liz some love:

Ham and Cheese Baked Egg Cups



  • 7 eggs
  • 1/3 cup 2% milk
  • 2 oz of Extra sharp cheddar (shredded)
  • 3-4 oz leftover lunch meat (I used chicken breast and ham)
  • 1/4 cup minced scallions
  • Salt and pepper to taste


1. Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray.

2. In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the meat, scallions and salt/pepper to taste.

3. Divide egg mixture evenly between 12 muffin tins then sprinkle evenly with sharp cheddar.


4. Bake until eggs are set, 25-30 minutes. Let cool slightly to ensure eggs are set before removing from pan to serve.


Enjoy as a healthy breakfast, snack or even lunch!

Have a wonderful week, guys, and don’t forget to link up below 🙂

Tasty Tuesday – Latest Tasty Finds and a Linkup Party!

Hey guys! Happy Tasty Tuesday to you!

Before I start talking about all the tasty stuff, I wanted to bring your attention to the fact that starting from today, the Tasty Tuesday blog post is officially announced to be a Linkup Party!

Come here every Tuesday to add links to your favorite tasty recipes, restaurant reviews, meal prep tips, etc. etc.. – we are talking anything tasty!

And…since it is a party – once you add a link here, your links will also appear on the Tasty Tuesday blog post of the linkup co-hosts.

This week it is just me and Meranda over at Fairytales and Fitness. Be sure to check out her blog!

So. Down to business now – this Tasty Tuesday I am sharing recent Tasty Finds!

{ONE} Peanut Butter Pie Ball by Wishes and Dishes.


To all of you, peanut butter lovers – you are welcome! 🙂

{TWO} Red Velvet Mug Cake by Kiss My Broccoli


Heather, I just want to give you a hug for this one! I love red velvet anything 🙂

{THREE} Ham and Cheese Baked Egg Cups by the Lemon Bowl


{FOUR} Banana Blueberry Cinnamon Bread by A Hungry Runner


I have recently received a private message on Instagram with a video statement from my 11 year old daughter’s friends at school that this bread is super delicious. You gotta trust those girls! This bread is super awesome!

{FIVE} Lemony Cookie Bars by Lauren Kelly

Aren't the gorgeous?

Aren’t the gorgeous?

Stay fit, friends, and keep it tasty!

Don’t forget to link up your favorite tasty stuff below!


Recipe: Ham and Cheese Corn Muffins

Hello-hello! How are you today, guys?

I am sleepy and it is way too cold here! Also, they say we’re in for another winter storm this weekend with snow and ice coming down Sunday into Monday… Yuk!

So. If you’re going to be snowed/iced in – why not use that time to make something yummy? Something you can freeze and eat later, or just refrigerate and re-heat every morning for breakfast. How does that sound?

To me that sounded good last weekend, so I hade some of these breakfast muffins during my meal prep. As I promised here – I am sharing the recipe with you today.

The original recipe is by Maureen Callahan and was discovered in Cooking Light, I made a few modifications to it and here we go! Awesome muffins for breakfast.

  • 7 1/2 ounces whole wheat flour (about 1 2/3 cups)
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon  salt
  • 1/8 teaspoon ground red pepper
  • 1 1/4 cups  low-fat buttermilk
  • 3 eggs
  • 3 tablespoons olive  oil
  • 3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese
  • 1/2 cup finely chopped green onions (about 1 bunch)
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1/3 cup (2 ounces) diced extra lean ham
  •  Cooking spray
  1. Preheat oven to 350°.
  2. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture.
  3. Combine buttermilk, eggs, and oil; add to flour mixture, stirring just until moist.
  4. Fold in cheese, green onions, corn, and diced ham.
  5. Spoon batter into 12 muffin cups coated with cooking spray.
  6. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean.
  7. Remove muffins from pan; let cool on a wire rack.

These muffins are super good for breakfast! Just throw into the microwave, reheat and enjoy!

Stay fit and warm, my friends!


Recipe: Oatmeal Cranberry Chocolate Chip Cookies

Hey guys! Happy Saturday!

I hope you’re having a wonderful day. While I am at a very exciting event right now, which I will tell you about in the beginning of next week, I have scheduled this post to share a great recipe I have recently discovered.

I was looking for a recipe for oatmeal cookies last week and found this one in my recipe keeper. I honestly don’t know where it came from, but with a few changes to the original recipe, it turned out great and not so damaging 🙂

Oatmeal Cranberry Chocolate Chip Cookies


  • 1/2 cup butter, softened
  • 1 ripe banana, mashed
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 ½ cup old fashioned oats
  • 1 ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 5 oz dried cranberries
  • 2/3 cups semisweet chocolate chips
  1. Preheat oven to 375º F
  2. Beat butter, sugar and banana together until light and fluffy
  3. Add eggs, mixing well
  4. Combine oats, flour, baking powder and salt in a separate bowl
  5. Add to butter mixture in several additions, mixing well after each addition
  6. Stir in dried cranberries and chocolate chips
  7. Drop by rounded teaspoonfuls onto ungreased cookie sheets
  8. Bake for 10-12 minutes or until golden brown
  9. Cool on wire rack

Makes 18 cookies @ 173 calories per cookie.


Have a wonderful weekend, guys! Stay fit and warm.


Pumpkin Pie Oatmeal Muffins Recipe

Hey, guys! How is your week going?

Mine is hectic and busy, but I live in the hope for Friday, which is right around the corner!

Anyway, just wanted to share a great recipe with you today.

I have found the original recipe over at My Whole Food Life and modified it a little. If you like simple healthy recipes, be sure to check out this blog. Melissa has a ton o those for you!

Now let’s take a look at how to make these super delicious and easy pumpkin muffin!

Pumpkin Pie Oatmeal Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 9 muffins

Serving Size: 1 muffin

Calories per serving: 125


Pumpkin Pie Oatmeal Muffins


  • 2 cups quick oats
  • 1/2 cup pepitas (pumpkin seeds)
  • 3/4 cup pumpkin puree
  • 1/3 cup maple syrup or raw honey
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 2 T apple sauce
  • 4 T almond milk
  • 1 ripe banana, mashed


  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. Mix wet in another.
  4. Add wet to dry and mix until wel combined.
  5. Spoon batter into lined muffin pan.
  6. Bake for 20 minutes.
  7. Take out of the oven and let cool on a rack.
  8. Enjoy!

Stay fit, friends!