Pumpkin Oat Greek Yogurt Muffins
It finally snowed! Which means it’s finally starting to feel more like the holidays!
I don’t know about you guys, but I had a hard time wrapping my head around the fact that it’s almost the end of November, and that Christmas is just a little over a month away (34 days!!!). My mind was still under the impression that it was somewhere around the middle of September, and I think a lot of that had to do with the fact that we didn’t have any snow on the ground.
We usually have a pretty decent blanket of the white stuff by the end of October, so the fact that we’re almost a month overdue has my brain a little confused…which is possibly why I’m bringing you a pumpkin recipe so late in the game.
When fall arrives, our family loves all things pumpkin. We all seem to have our favorite pumpkin recipe. Mac’s fave is this one bowl pumpkin chocolate chip cake…not super healthy, but oh, so yummy! Dylan’s fave are these pumpkin spice breakfast cookies…they are full of super foods and really can replace a meal. And I think I just discovered Berkeley’s favorite…these pumpkin oat Greek yogurt muffins. Berks was at Camp Protege this summer and they had sessions with a nutritionist and she encouraged the dancers to stay away from white flour and white sugar…probably good advice for all of us. Well, these muffins fit the bill. They are SUPER healthy and really tasty. They are gluten-free and not overly sweet. And the Greek yogurt in them adds protein…I used this one.
The key is to mix the ingredients in a high power blender so that the oats get ground up. I used my Vitamix, but any high power blender will do. Just don’t hand mix as in essence need to create an oat flour. I did add the chocolate chips, but you could make these even healthier by using craisins or raisins instead. And I did add 1/2 cup of pumpkin seeds and mixed them in. I used parchment muffin liners and still sprayed them with an olive oil spray to keep them from sticking as there is no oil or butter in the muffins.
Ingredients
Instructions
I don’t know about you guys, but I had a hard time wrapping my head around the fact that it’s almost the end of November, and that Christmas is just a little over a month away (34 days!!!). My mind was still under the impression that it was somewhere around the middle of September, and I think a lot of that had to do with the fact that we didn’t have any snow on the ground.
We usually have a pretty decent blanket of the white stuff by the end of October, so the fact that we’re almost a month overdue has my brain a little confused…which is possibly why I’m bringing you a pumpkin recipe so late in the game.
When fall arrives, our family loves all things pumpkin. We all seem to have our favorite pumpkin recipe. Mac’s fave is this one bowl pumpkin chocolate chip cake…not super healthy, but oh, so yummy! Dylan’s fave are these pumpkin spice breakfast cookies…they are full of super foods and really can replace a meal. And I think I just discovered Berkeley’s favorite…these pumpkin oat Greek yogurt muffins. Berks was at Camp Protege this summer and they had sessions with a nutritionist and she encouraged the dancers to stay away from white flour and white sugar…probably good advice for all of us. Well, these muffins fit the bill. They are SUPER healthy and really tasty. They are gluten-free and not overly sweet. And the Greek yogurt in them adds protein…I used this one.
The key is to mix the ingredients in a high power blender so that the oats get ground up. I used my Vitamix, but any high power blender will do. Just don’t hand mix as in essence need to create an oat flour. I did add the chocolate chips, but you could make these even healthier by using craisins or raisins instead. And I did add 1/2 cup of pumpkin seeds and mixed them in. I used parchment muffin liners and still sprayed them with an olive oil spray to keep them from sticking as there is no oil or butter in the muffins.
Ingredients
- 1 cup canned pumpkin puree
- 2/3 cup maple syrup or honey
- 1/4 cup 2% Greek yogurt, plain or vanilla
- 1/4 cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 1 2/3 cups whole wheat flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F. Line muffin pan with muffin liners and set aside.
- In a large bowl combine the pumpkin puree, maple syrup/honey, and Greek yogurt.
- Beat in the oil, egg, and vanilla extract.
- In another large bowl whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until incorporated (batter will be thick). Do not over mix.
- Scoop the batter into the muffin pan distributing it evenly between the muffin cups.
- Bake for 18 - 20 minutes.
- Cool in pan 10 minutes then remove.
