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BTFit Recipe: Pumpkin Muffins

Pumpkin MuffinsPumpkin-Muffin

Tis the season for adding pumpkin to our recipes…packed with great flavor and healthy nutrients! These are great for a between meal snack or as great addition to a meal.  And with the great nutrition value of these muffins, you will feel like you are getting a treat without the guilt!

Enjoy…let us know what you think!

Servings: 9 Muffins

Serving Size: 1 Muffin


  • 1 ½ cups Almond Flour *
  • 1 tbsp Baking Powder
  • 2 tsp Cinnamon
  • ¼ tsp Sea Salt
  • 10 Stevia Packets
  • 1 cup Pumpkin
  • 1/3 cup Unsweetened Applesauce
  • 4 Egg Whites
  • ½ tsp Vanilla
  • Dark Chocolate Chips (5 per muffin)

* The Almond Flour gives these muffins great flavor and it is a great substitute for making recipes gluten free. Almond Flour can be found at a variety of stores including Trader Joe’s, Whole Foods and you may even find it in your local grocery store.  It can also be made by processing raw almonds in a food processor until flour is formed.


  • Preheat oven to 350 degrees.
  • Spray a non-stick muffin pan with cooking spray.
  • Mix all dry ingredients together in a large bowl.
  • Mix all wet ingredients together in a small bowl.
  • Add wet ingredients to dry ingredients and mix until well combined.
  • Fill muffins cups ¾ of the way full.
  • Add 5 dark chocolate chips to the top of each muffin then use a straw to press the chips down into the muffin.  Smooth the batter so that chips are not showing.
  • Bake for 30 minutes.
  • Allow to sit in pan for 5 minutes after baking.
  • Remove and place on cooling rack.

Nutrition (per muffin):  

167Calories / 12g Fat / 195mg Sodium / 10g Carbohydrates / 6g Sugars / 4g Fiber / 7g Protein


BTFit Recipe: Baked Pumpkin Oatmeal Muffins

What we love about this Better Together Fitness Recipe of the Week…

Tis the season for adding pumpkin to our recipes.  Pumpkin is full off vitamins, minerals, fiber and antioxidants.  Full of goodness for you body!  We also love that this breakfast/snack is portable.  We are all busy, but with this easy grab and go item you have no excuses not to eat.

Servings: 20 Muffins

Serving Size: 1 Muffin


  • 2 eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Unsweetened Applesauce
  • 1 cup Pure Pumpkin
  • 1 Banana, mashed
  • 6 packets of Stevia
  • 5 cups, Old Fashioned rolled oats
  • 1 cup Skim Milk
  • 1 ¾ Unsweetened Vanilla Almond Milk
  • (Can use all Skim Milk if you don’t have Almond Milk)
  • 1/4 cup Flaxseed Meal
  • 1 tablespoon Ground Cinnamon
  • 3 teaspoons Baking Powder
  • 1 teaspoon Salt
  • Optional toppings: raisins, walnuts, almonds, dark chocolate chips


  • Preheat oven to 350 degrees.
  • Mix eggs, vanilla, applesauce, pumpkin, banana and Stevia together in a bowl.
  • Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
  • Finally pour in milk and combine.
  • Spray a 12 and 8 capacity muffin tin with cooking spray or use cupcake liners.
  • Pour mixture evenly into muffin tin cups.
  • If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
  • Bake 28-30 minutes until a toothpick in center comes out clean.
  • Cool and enjoy or freeze them in gallon freezer bags.
  • To thaw just pull out the muffin and refrigerate overnight.

Nutrition Info: (Per Muffin)

(Includes 4 Dark Chocolate Chips and 1 tsp Ground Almonds per Muffin )

  • 145 Calories
  • 5g Fat
  • 221mg Sodium
  • 21g Carbohydrates
  • 4g Sugars
  • 4g Fiber
  • 4g Protein