These Flourless Pumpkin Oatmeal Muffins made with oatmeal, yogurt, and pumpkin are the #1 favorite muffin at my house.
If you were to ask my toddler what her favorite muffin is, she’d say Flourless Pumpkin Oatmeal Muffins hands down! I make a batch of these every single week without fail and every week she destroys them!
This is what I adore about these muffins:
- No white flour, just OATS
- Naturally sweetened with maple syrup
- No butter, made with greek yogurt instead
- Lots of healthy pumpkin
- 100% blender recipe!
Loaded with protein, fiber and pumpkin these are super healthy muffins compared to most I’ve found. And with a few chocolate chips my kids go crazy for them. I like to think of them as oatmeal cups because they are made with pure oats.
They are best the day of, otherwise I love throwing them in the freezer and popping out a few the night before we are going to eat them. They are also great travel muffins! Road trips, airports, or errands.
Normally I use these cute little small silicone muffin liners that I purchased at IKEA. They are waste free and make the cutest little muffins for little hands. They also never need to be grease, the muffins always slide out. But since these are smaller I make about 16 muffins. Otherwise the recipe will yield 12 normal sized muffins.
I make a lot of muffins but no matter what I make, these flourless pumpkin oatmeal muffins are always the very favorite. So get that blender ready to blend up some healthy muffins!
Yields 12 regular sized muffins
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree
- 6 ounces plain Greek yogurt
- 1/2 cup real maple syrup or honey
- 2 eggs
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (plus a few extra to sprinkle on top)
Instructions
- Preheat oven to 375 degrees. Line or grease a regular muffin tin.
- In a food processor or blender, pulse the oats for about 15 seconds until mostly smooth.
- Add the rest of the ingredients (except for the chocolate chips) into the blender with the oats and pulse until mixed. Lastly stir in chocolate chips into the blender and mix with spatula.
- Pour muffins into tin and dot with few chocolate chips on top.
- Bake for 15-18 minutes.
Notes
These are best the same day or you can freeze leftovers. Thaw overnight.
Recipe slightly adapted from PinchofYum (love their recipes!)
Originally posted 2019-02-18 14:11:21.
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