Description
Healthy, moist, and full of fall flavor, these Greek Yogurt Peanut Butter Pumpkin Oat Muffins are protein-packed and naturally sweetened — perfect for breakfast or snacks.
Ingredients
1 cup pumpkin purée
½ cup Greek yogurt
½ cup peanut butter
2 large eggs
½ cup honey or maple syrup
2 cups rolled oats (or oat flour)
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and line muffin tin with liners.
2. Blend oats into flour if using rolled oats.
3. Whisk together pumpkin, yogurt, peanut butter, eggs, honey, and vanilla.
4. Stir in oat flour, baking soda, cinnamon, and nutmeg.
5. Fill muffin cups and bake for 18–22 minutes.
6. Cool and enjoy.
Notes
Store muffins in the fridge for up to 5 days or freeze up to 3 months. Reheat before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10
- Sodium: 90
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 8
- Cholesterol: 50