Blender Pumpkin Oat Muffins with Greek Yogurt

Blender Pumpkin Oat Muffins with Greek Yogurt

These healthy muffins blend oats, bananas, pumpkin, and Greek yogurt into a delicious snack perfect for breakfast or a cozy afternoon treat.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 pieces

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups old fashioned oats Provide a wholesome base and add fiber.
2 large ripe bananas Natural sweeteners that enhance flavor.
1 cup pumpkin puree Adds moistness and a rich flavor.
1 cup plain or vanilla Greek yogurt Contributes creaminess and protein.
1/4 cup olive oil or melted butter Adds moisture for a tender crumb.
1/4 cup maple syrup or honey Natural sweetener providing depth of flavor.
2 teaspoons baking powder Ensures the muffins rise perfectly.
1 teaspoon baking soda Helps with leavening and gives light texture.
1 teaspoon pumpkin pie spice Infuses each bite with autumn flavors.

Method

Preparation

Preheat your oven to 400°F to ensure muffins bake evenly.
Line a 12-cup muffin tin with parchment paper or muffin liners.

Blending

In a food processor or blender, blend old fashioned oats until finely ground.
Incorporate bananas, pumpkin puree, Greek yogurt, olive oil, maple syrup, baking powder, baking soda, and pumpkin pie spice.
Blend until just combined, avoiding overblending.

Baking

Pour the batter into muffin cups, filling them about 3/4 full.
Place in the preheated oven and bake for 15 minutes or until a toothpick comes out mostly clean.
Let them cool in the pan for 5 minutes, then remove from the tin and place on a cooling rack.

Serving

Serve warm or store in an airtight container or freeze for later enjoyment.

Notes

Use very ripe bananas for enhanced sweetness and moisture. Don't overblend the mixture; a few lumps are okay for better texture. Consider adding chocolate chips or nuts for extra texture.