Toni’s Top Ten Tips Featuring: PURELY PUMPKIN MUFFINS

Makes 18 Muffins

Serving Size: 1 Muffin

Before you get started:

  • Use “IF YOU CARE” parchment muffin cups for easy clean up and to prevent the muffin sticking to traditional paper cups
  • Oat flour can be costly, make your own by tossing whole oats into your blender
  • To bump up the nutritional benefits, substitute Toni’s Cranberry-Walnut OatMEAL instead of the whole wheat flour

muffin-pic-for-tonis-tips_2Combine in large bowl:

  • 1 c Whole Wheat Flour | For a GF option, use Pamela’s baking flour
  • 1 cup Oat Flour | For a GF option, use Bob’s Red Mill GF Old Fashioned Oats
  • 2/3 c Vanilla Protein Powder | Show me the Whey is my favorite
  • ½ t Pink Himalayan Sea Salt
  • ½ t Baking Soda
  • 1 t Baking Powder
  • 1 T Cinnamon
  • 1 T Pumpkin Pie Spice
  • ½ t Ground Cloves

Combine separately:

  • 1 T Coconut Oil
  • 2 Egg Whites
  • ½ c Rice Milk or Non-Fat Milk
  • 1 c Canned Pumpkin
  • ½ c Unsweetened Applesauce
  • 2 T Triple Sec
  • 3 T Local Honey

Optional: After baking, top with mango cubes or berries


Using a mixer, combine wet ingredients. In a separate bowl, combine dry ingredients. Mix together just until incorporated. Spoon into IF YOU CARE Muffin Cups. Bake at 350 degrees for about 18 minutes. Test with a toothpick, and be sure not to over-bake. They can dry out easily.

From my table to yours,







Toni Julian is a Northern California-based health advocate, nutrition adviser, fitness expert, blogger and author of BITE ME! Change Your Life One Bite at a Time. She is also the creator of Toni’s OatMEAL, a complete and healthy hot protein meal that’s ready in minutes Visit



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