Pumpkin Oatmeal Muffins
These gluten-free Pumpkin Oatmeal Muffins are flourless and made with yogurt for extra protein. Refined sugar free and perfect for a healthy Fall snack!
Ingredients
- 3 cups gluten-free rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¼ cup coconut sugar
- 1 cup pumpkin puree
- ¼ cup 100% pure maple syrup
- ⅔ cup coconut oil, melted (when you melt it, it will reduce down to ⅓ cup)
- ½ cup full-fat plain yogurt, can sub Greek yogurt or dairy-free yogurt
- 2 teaspoons vanilla extract
- (Optional) ⅓ cup chocolate chips, plus more to top muffins with
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with non-stick muffin liners and set aside.
- In a food processor or high-speed blender, blend oats until they turn into a flour-like consistency.
- Add remaining ingredients to the food processor (except for chocolate chips/any add-ons if using) and blend until smooth.
- Carefully remove the blade of the food processor and add chocolate chips/any add-ons, and mix them in with a mixing spoon.
- Use a cookie scoop to scoop batter into muffin liners, filling each to the brim. Top with any desired toppings.
- Bake in the oven for approximately 15-18 minutes, or until a toothpick comes out mostly clean when inserted in the middle of a muffin.
Calories: 223kcal, Carbohydrates: 24g, Protein: 3g, Fat: 14g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 192mg, Potassium: 150mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3188IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg
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