pumpkin oat blender muffins
I am obsessed with this easy (and bonus it’s gluten free, if that matters for you!) method for making muffins, and they have honestly become a staple in our house lately.
These are a great source of complex carbohydrates (yay oats!), fiber, and micronutrients, with the pumpkin in there, and they could not be a better snack or breakfast option with some Greek yogurt or eggs & fruit to round out your Performance Plate 😘
Ingredients
¾ cup pumpkin puree
¾ cup Greek yogurt (or vegan coconut yogurt, for dairy-free)
2 large eggs
2 cups rolled oats
¼ cup neutral oil (sunflower, vegetable, grapeseed, or olive oil)
½ cup + 2 tablespoons pure maple syrup
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
½ teaspoon kosher salt
Directions
Preheat the oven to 350°F
Place all ingredients in a blender. Blend everything on high for a minute or two until a smooth batter forms.
Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with extra oats and gently press them down.
Bake for about 25 to 28 minutes until a toothpick comes out with a few clinging crumbs. Remove from the muffin tin and allow them to cool to room temperature before serving. Store refrigerated for up to 10 days or frozen for up to 3 months.
