
Blender Gluten Free Pumpkin Muffins
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5.0
15 reviews
Excellent

Blender Gluten Free Pumpkin Muffins
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These muffins give you protein punch from Greek yogurt, filling fiber from pumpkin, and thanks to turmeric and fall spices, these are healthy and delicious!
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Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup Greek yogurt
- 1 cup 100% pumpkin, canned
- 2 large eggs
- 1/4 cup vegetable oil or melted coconut oil
- 2 Tbsp. honey
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. pumpkin spice
- 1/2 tsp. salt
- 1/8 tsp. Turmeric
- 1 tsp. vanilla extract
- 1 cup dark chocolate chips about 3/4 to mix in the batter and the rest for topping!
- Optional topping: pepitas (pumpkin seeds)
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Instructions
- Preheat oven to 425° F and spray muffin tin with non-stick baking spray.
- Using a food processor or powerful blender, pulse the oats for ~15 seconds. Then add in remaining ingredients (except pepitas and chocolate chips since those are mix ins/toppings). Blend until creamy smooth. Fold in the 3/4 cup chocolate chips, and reserve the rest to sprinkle on top.
- Scoop batter into muffin tins (I like using a cookie scoop with a squeeze handle for ease), filling about 3/4 of the way full. Sprinkle with pepitas and chocolate chips.
- Bake for 15-18 minutes or until you can stick a toothpick in a muffin and it comes out clean. Let cool for a few minutes before enjoying!
Equipments used:
Notes
- Yields 12 muffins.
- I've also made these with 1/2 cup coconut flour and 1 1/2 cup oat flour and they turned out delicious!
- Adapted from Running with Spoons
Nutrition Information
Show Details
Serving
1muffin
Calories
191kcal
(10%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 191 kcal
% Daily Value*
Serving | 1muffin | |
Calories | 191kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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