Monday, September 12, 2016

Pumpkin Greek Yogurt Oat Muffins

Pumpkin Greek Yogurt Oat Muffins for the freezer!

These muffins are gluten free if you buy gluten free oats. I found the original recipe on Running with Spoons, but changed these slightly to work for us! They are delicious and I'm so glad I found her recipe! Next time I may add pumpkin pie spice instead of the cinnamon. You can also add chocolate chips after blending if you like - that's her recommendation and I'm sure it's wonderful. We added these to our breakfast-to-go agenda and they are a hit!

Delicious, gluten-free pumpkin muffins!


1 c. Greek yogurt
1 c. canned pumpkin
2 eggs
2 cups oats (quick or old-fashioned - I used the latter)
1/2 c. coconut sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/2 tsp. vanilla
1/2 tsp. salt

Preheat oven to 400 degrees. Line a muffin tin with liners and spray (helps with release when you re-warm them later). 

Combine all ingredients in a blender. Blend until smooth. 

Fill each muffin cup 3/4 full. Bake for 15-17 minutes or until toothpick inserted comes out clean. 

These muffins came out of the oven fairly puffy, but will deflate just a bit as they sit, so no worries if you notice that!

Cool them completely and pop them in a freezer bag and into the freezer! Thaw a muffin in the microwave (about 25 seconds) and enjoy!

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