Easy Pumpkin Oat Muffins
These wholesome pumpkin muffins are the perfect healthy treat to keep in your freezer for busy mornings.
recipesbynani.comThere is nothing quite like having a stash of homemade muffins ready to go when life gets busy. These pumpkin oat muffins are a personal favorite because they use simple whole food ingredients that feel good to eat and even better to serve to your family.
You will love how quickly these come together in a blender. They freeze beautifully, so I recommend making a double batch whenever you have a little extra time on a Sunday afternoon.
🧺 Ingredients
- 14 ounces pumpkin puree
- 3 cups rolled oats
- 1 cup full fat plain Greek yogurt
- 3/4 cup maple syrup
- 3 large eggs
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 375 degrees and grease a muffin tin with avocado oil.
- 2
Combine the pumpkin puree, oats, yogurt, maple syrup, eggs, baking soda, baking powder, vanilla, cinnamon, and salt in a blender.
- 3
Blend the mixture until smooth, then stir in the chocolate chips by hand.
- 4
Divide the batter into the prepared muffin tin.
- 5
Bake for 15 to 17 minutes or until a toothpick comes out clean.
- 6
Let the muffins cool completely before storing them in an airtight container in the freezer.
💡 Tips
To reheat a muffin from frozen, simply pop it in the microwave for 45 to 60 seconds. You can keep these in the freezer for up to three months, making them a great meal prep staple.
Made this recipe? Let us know how it went.
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