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Healthy Pumpkin Oat Muffins with Greek Yogurt

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Moist, dense, and tangy muffins made with oats, pumpkin puree, and Greek yogurt. These healthy, family-approved treats are quick to prepare and perfect for meal prep.

Ingredients

Scale
  • 2 cups Old-Fashioned Rolled Oats
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 1 cup Pumpkin Puree
  • 1/2 cup Plain Greek Yogurt
  • 2 large Eggs
  • 1/3 cup Honey or Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Neutral Oil

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. In a medium bowl, whisk together rolled oats, whole wheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, honey (or maple syrup), vanilla extract, and oil until smooth.
  4. Pour the dry ingredients into the wet ingredients. Gently fold together with a rubber spatula until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not use quick oats as they will make the muffins mushy. Let the batter rest for 5-10 minutes before baking to allow oats to absorb liquid. For gluten-free, use GF flour blend and certified GF oats. For vegan, use flax eggs and coconut yogurt. Store in an airtight container at room temperature for 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, oat muffins, healthy breakfast, Greek yogurt muffins, gluten-free option, meal prep, vegan option

Find it online: https://daintydine.com/healthy-pumpkin-oat-muffins-with-greek-yogurt-5-easy-and-perfect-bites/