School is in full swing here and I’ve started to see some Halloween decor pop up in our neighborhood already. I haven’t gotten that far, of course, but I have started to crave a little pumpkin…
I’ve adapted the following recipe from here.
Pumpkin Oat Muffins
2 cups of oatmeal (either quick oats or rolled oats)
1 15-16 oz. can of pumpkin
1/4 cup of honey
1 cup of Greek yogurt
1 1/2 tsp. of baking powder
1/2 tsp. of baking soda
1 tsp. of pumpkin spice
1tsp. of vanilla extract
chocolate chips, amount as desired
- Blend oatmeal in a food processor until the texture is fine.
- Add the remaining ingredients to the oatmeal and blend together in a food processor. Add the amount of chocolate chips desired and stir.
- Grease cupcake pan or liners. **The lack of oil in this recipe may cause the muffins to stick to the pan and/or liners.**
- Bake at 350 degrees Fahrenheit for about 15 minutes, or until a toothpick is removed cleanly. Allow muffins to cool before consuming!
This recipe will yield about 12 muffins.
Note: We strive to eat naturally. To us, that means we eat locally, organically, and we avoid foods that are genetically-modified and/or processed whenever possible! When prepared, recipes are modified as such. Some of us here also eat gluten, soy, and dairy free!
These are perfect for breakfast, lunch, and everything in between!