Description

These Pumpkin Oat Greek Yogurt Muffins are a healthier, gluten-free alternative to traditional muffins, packed with the flavors of fall. Made with rolled oats, canned pumpkin, and Greek yogurt, they offer a moist, tender texture with no flour, butter, or oil. Perfect for breakfast or a snack, these muffins are rich in protein, naturally sweetened, and come together quickly in a food processor or blender. They’re customizable and easy to store, making them an excellent option for meal prep.

Ingredients

1 cup plain Greek yogurt

1 cup canned pumpkin puree

2 eggs

2 cups rolled oats (old-fashioned or quick)

½ 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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners.
In a blender or food processor, combine all ingredients except for chocolate chips. Process on high for 2-3 minutes until the oats are broken down, and the batter is smooth and creamy.
Stir in the chocolate chips by hand.
Pour the batter into the muffin pan, filling each cavity about ¾ full. Top with pumpkin seeds or more chocolate chips, if desired.
Bake for 15-18 minutes until the tops are set and a toothpick inserted comes out clean. Let the muffins cool for about 10 minutes before removing from the pan.

Notes

Gluten-Free Option: Use certified gluten-free oats to make these muffins gluten-free.
Sweetener Alternatives: Substitute coconut palm sugar with brown sugar or use honey/maple syrup for a more natural sweetener.
Add-ins: Walnuts, pecans, or dried cranberries make great additions for extra texture.
Storage: Store muffins in an airtight container for up to 1 week at room temperature or freeze for up to 3 months. Reheat as needed.