Ingredients
Scale
- 1 cup plain Greek yogurt
- 1 cup canned pumpkin puree
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)*
- 1/2 cup coconut palm sugar**
- 1½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- ½ cup chocolate chips, mini or regular
- pumpkin seeds or additional chocolate chips, for topping (optional)
Instructions
- Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners***. Set aside.
- Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy, about 2-3 minutes. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle a few pumpkin seeds or chocolate chips over the top of each muffin, if desired.
- Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
* be sure to use certified gluten-free oats if you need these to be gluten-free. ** you can easily sub this with brown sugar, and if you want to reduce the amount of more refined sugar, you can use 1/4 cup of sugar with 2-3 Tbsp. of honey or maple syrup. *** If using paper liners, you’ll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.
- Prep Time: 5 mins
- Cook Time: 20 mins
Keywords: gluten-free muffins, Greek yogurt muffins, healthy, pumpkin, pumpkin muffins, pumpkin oat greek yogurt muffins, recipe,