Blender Pumpkin Oat Muffins {with Greek Yogurt}
These soft and tender pumpkin oat muffins are made in one blender with rolled oats, ripe bananas, pumpkin puree, maple syrup, and Greek yogurt. Kid-friendly, freezer-friendly, and ready in 30 minutes—perfect for busy moms!
Servings: 10 muffins
Equipment
Ingredients
- 2 cups old fashioned oats plus 2 Tbsp for sprinkling on top
- 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
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin.*
- In a food processor or high speed blender, blend oats until finely ground.
- Add remaining ingredients and blend until just combined (on low to medium if using a high speed blender). Do NOT overblend.
- Pour into muffin cups. 3/4 full or close to the top.
- Bake 15 minutes, until a toothpick comes out mostly clean.
- Let them cool for 5 minutes in the muffin pan then remove from the tin to cool on a cooling rack.
- Enjoy or freeze for later.
Notes
*I recommend using an oven thermometer to make sure your oven reaches the correct temperature. Most ovens do not reach the target temperature until 10 -20 minutes after it "beeps".