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Blender Pumpkin Oat Muffins with Greek Yogurt Recipe

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4 from 2 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 10 muffins
  • Diet: Vegetarian

Description

These Blender Pumpkin Oat Muffins are a quick, nutritious, and delicious fall-inspired treat made with wholesome ingredients like old fashioned oats, ripe bananas, pumpkin puree, and Greek yogurt. Blended quickly in a food processor or high-speed blender and baked to perfection, they offer a moist texture with subtle pumpkin spice flavor, making them perfect for a healthy breakfast or snack.

Ingredients

Dry Ingredients

  • 2 cups old fashioned oats, plus 2 Tbsp for sprinkling on top
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpkin pie spice

Wet Ingredients

  • 2 ripe bananas
  • 1/2 cup pumpkin puree
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/4 cup olive oil or melted butter
  • 1/2 cup maple syrup or honey

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with liners or grease the cups to prevent sticking.
  2. Grind the Oats: Using a food processor or high-speed blender, blend the 2 cups of old fashioned oats until they become finely ground oat flour. This forms the base of the muffins.
  3. Add Remaining Ingredients: To the ground oats, add the ripe bananas, pumpkin puree, Greek yogurt, olive oil or melted butter, maple syrup or honey, baking powder, baking soda, and pumpkin pie spice. Blend on low to medium speed just until all ingredients are combined. Avoid overblending to maintain texture.
  4. Fill Muffin Cups: Pour the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the reserved 2 tablespoons of oats on top of each muffin for added texture and appearance.
  5. Bake: Bake the muffins in the preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.
  6. Cool: Allow the muffins to cool in the pan for 5 minutes. Then, remove them from the tin and transfer to a cooling rack to cool completely.
  7. Serve or Store: Enjoy the muffins warm or at room temperature. They can also be frozen for later enjoyment.

Notes

  • Use an oven thermometer to ensure your oven reaches and maintains the correct temperature, as many ovens take 10–20 minutes after preheating to stabilize.
  • Do not overblend the batter to avoid dense muffins; blend just until combined.
  • These muffins freeze well; store in an airtight container or freezer bag for up to 3 months.
  • You can substitute maple syrup with honey for a different sweetness profile.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/blender-pumpkin-oat-muffins-with-greek-yogurt-recipe/