Description

Flourless and protein-packed, these moist muffins blend pumpkin, oats, and Greek yogurt for a healthy, satisfying fall treat.

Ingredients

1 cup plain Greek yogurt

1 cup canned pumpkin puree

2 large eggs

2 cups rolled oats (old-fashioned or quick)

½ cup coconut palm sugar (or brown sugar)

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

½ cup chocolate chips (mini or regular)

Optional toppings: additional chocolate chips or pumpkin seeds

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Instructions

Preheat oven to 400°F (200°C). Prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners. If using liners, lightly spray them with cooking spray to prevent sticking.

In a blender or food processor, combine all ingredients except for the chocolate chips. Process on high until the oats are broken down and the batter is smooth and creamy, about 2-3 minutes.

Stir in the chocolate chips by hand.

Pour the batter into the prepared muffin pan, filling each cavity about ¾ full. If desired, sprinkle additional chocolate chips or pumpkin seeds on top of each muffin.

Bake for 15-18 minutes, until the tops are set and a toothpick inserted into the center comes out clean.

Allow muffins to cool in the pan for approximately 10 minutes before removing.

Notes

For a dairy-free option, you can use a plant-based yogurt alternative.

Feel free to replace the coconut palm sugar with brown sugar or maple syrup for a different flavor profile.

These muffins freeze well for up to 3 months—just thaw before serving.

Prep Time: 5 minutes
Cook Time: 15-18 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American