These Pumpkin Oatmeal Muffins Are Your Perfect Healthy Fall Snack

"Here's a fun new favorite recipe that started as a simple request from family: pumpkin oatmeal muffins! The other day my aunt Cheryl called asking if I had a pumpkin oatmeal muffin recipe on this website. I didn't, so we ended up creating this recipe together, combining elements from my popular healthy banana muffins and healthy oatmeal muffins. Everything goes right into the blender and there's no all-purpose flour: so they're naturally gluten-free, too."

"These pumpkin oatmeal muffins are naturally sweetened with maple syrup, packed with protein from Greek yogurt, and full of fiber from old-fashioned oats. The cool part is that there's no all-purpose flour: the blender grinds them into oat flour. The blender method means they come together in minutes with no mixing bowls required, and the texture comes out moist and tender. They're filling enough for breakfast slathered with almond butter or peanut butter, and absolutely perfect for afternoon snacks."

Blender-prepared pumpkin oatmeal muffins use rolled oats ground into oat flour, canned pumpkin puree, Greek yogurt, maple syrup, pumpkin pie spice, and neutral oil. The blender method simplifies preparation by eliminating separate mixing bowls and produces a moist, tender texture. Old-fashioned oats provide hearty texture and fiber, while Greek yogurt adds protein and keeps muffins soft. Maple syrup offers natural sweetness and robust flavor when using Grade A dark syrup. These muffins serve as a filling breakfast or an afternoon snack and are suitable for gluten-free diets when made without all-purpose flour.

Read at A Couple Cooks