Pumpkin Oat Greek Yogurt Muffins Recipes

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PUMPKIN MUFFINS WITH GREEK YOGURT



Pumpkin Muffins with Greek Yogurt image

I took the base of this recipe from a recipe for chocolate muffins that I found on Pinterest. With oats, nonfat Greek yogurt, and pumpkin at the core, these muffins are both wholesome and delicious!

Provided by chosenbygrace

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 14

2 cups rolled oats
1 (15 ounce) can pumpkin puree
1 cup nonfat plain Greek yogurt
¾ cup stevia powder
¼ cup whole wheat flour
¼ cup brown sugar
¼ cup hot water
3 egg whites
1 ½ tablespoons ground cinnamon
1 tablespoon white vinegar
1 teaspoon vanilla extract
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Combine oats, pumpkin, yogurt, stevia, whole wheat flour, brown sugar, water, egg whites, cinnamon, vinegar, vanilla extract, cloves, nutmeg, and salt in a food processor or blender. Blend until smooth, with only small pieces of oats left. Pour into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 29.9 g, Cholesterol 1.1 mg, Fat 1.1 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 0.2 g, Sodium 207.9 mg, Sugar 7.7 g

PUMPKIN OAT GREEK YOGURT MUFFINS



Pumpkin Oat Greek Yogurt Muffins image

Provided by Amanda @ Running with Spoons

Time 25m

Number Of Ingredients 11

1 cup plain Greek yogurt
1 cup canned pumpkin puree
2 eggs
2 cups rolled oats (old fashioned or quick)*
1/2 cup coconut palm sugar**
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla extract
½ cup chocolate chips, mini or regular
pumpkin seeds or additional chocolate chips, for topping (optional)

Steps:

  • Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners***. Set aside.
  • Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy, about 2-3 minutes. Stir in chocolate chips by hand.
  • Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle a few pumpkin seeds or chocolate chips over the top of each muffin, if desired.
  • Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

PUMPKIN-BANANA-OAT MUFFINS



Pumpkin-Banana-Oat Muffins image

Delicious, healthier, grab-and-go snack combines oats, pumpkin, and banana with autumn spices and Greek yogurt.

Provided by Alyssa Parisette-Sparks

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 22

1 cup all-purpose flour
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 stick butter, softened
½ cup brown sugar
¼ cup white sugar
2 eggs
½ cup vanilla Greek yogurt
1 teaspoon vanilla extract
1 cup pumpkin puree
¾ cup mashed ripe bananas
½ cup semisweet chocolate chips
½ cup chopped toasted pecans
1 cup vanilla-coconut granola
¾ cup semisweet chocolate chips
½ cup chopped toasted pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
  • Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
  • Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 51.1 g, Cholesterol 51.8 mg, Fat 23.9 g, Fiber 5 g, Protein 7.2 g, SaturatedFat 9.5 g, Sodium 469.1 mg, Sugar 29 g

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