Healthy Pumpkin Muffins with Yogurt and Oats
Ingredients (makes 12 muffins)
- 1 cup (120g) whole wheat flour (or all-purpose flour)
- 1 cup (90g) old-fashioned rolled oats (plus extra for topping)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- 1 cup (240g) pumpkin puree (unsweetened)
- ⅓ cup (80ml) plain Greek yogurt (or regular yogurt)
- ⅓ cup (80ml) honey or maple syrup
- ¼ cup (60ml) olive oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (90g) raisins, chopped nuts, or dark chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, combine the flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, yogurt, honey or maple syrup, oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing. Fold in raisins, nuts, or chocolate chips if using.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. Sprinkle a few oats on top for decoration.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use quick oats if you prefer a finer texture.
- For an extra protein boost, substitute 2 tablespoons of the flour with almond flour.
- Store the muffins in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Enjoy these nutritious and delicious muffins!
