INGREDIENTS
- 2 cups (200 g) old-fashioned rolled oats (gluten free, if needed)
- 1 cup (227 g) canned pumpkin puree (see note)
- ¾ cup (170 g) plain Greek yogurt or sour cream
- ⅓ to ½ cup pure maple syrup, honey, or sugar (see note)
- 2 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (170 g) chocolate chips, optional
INSTRUCTIONS
- Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners. Set aside.
- In a blender (or food processor), process the oats a minute or two until they are ground to the consistency of coarse flour.
- Add the remaining ingredients, except the chocolate chips, and process until combined, scraping down the sides of the blender jar as needed.
- Stir in the chocolate chips, if using.
- Scoop the batter into the prepared muffin tin and bake for 15-18 minutes until the top of a muffin springs back lightly to the touch. Let the muffins cool for a few minutes in the pan before transferring to a wire rack. They keep well for several days at room temperature (in a sealed bag or container) and freeze great, too.
NOTES
Pumpkin Puree: here is a homemade version.Sweeteners: each of the different sweeteners (pure maple syrup, sugar, honey) will add a slightly different flavor, so use what you prefer taste-wise. The full 1/2 cup doesn’t make an overly sweet muffin (just about perfect for our family), but if you like a less sweet muffin, use the lesser 1/3 cup amount.
serving: 1 Muffin, calories: 153kcal, carbohydrates: 24g, protein: 4g, fat: 5g, saturated fat: 2g, cholesterol: 31mg, sodium: 169mg, fiber: 2g, sugar: 12g
