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Healthy Pumpkin Oat Muffins: Easy No-Sugar Recipe

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These Healthy Pumpkin Oat Muffins are moist, perfectly spiced, and sweetened entirely with maple syrup and banana. Made with oat flour, pumpkin, and Greek yogurt, they’re a wholesome, refined sugar-free breakfast or snack that tastes like a treat.

Ingredients

Scale
  • 2 cups (200g) old-fashioned rolled oats (certified gluten-free if needed)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (240g) canned pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 medium ripe banana (about 120g mashed)
  • ⅓ cup (80ml) pure maple syrup
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons melted coconut oil or unsalted butter
  • Optional mix-ins: ½ cup (90g) dark chocolate chips, ½ cup (60g) chopped pecans or walnuts, ¼ cup (30g) dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well with coconut oil.
  2. Grind the oats into flour: Place the 2 cups of rolled oats in a blender or food processor. Pulse for 20-30 seconds until you get a fine, powdery consistency. Set aside in a large bowl.
  3. Whisk the dry ingredients together: Add the baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt to the oat flour. Whisk until evenly distributed.
  4. Mash the banana: In a medium bowl, mash the ripe banana with a fork until smooth. You should have about ½ cup of mashed banana.
  5. Mix the wet ingredients: To the mashed banana, add the pumpkin puree, maple syrup, Greek yogurt, eggs, vanilla extract, and melted coconut oil (or butter). Whisk until smooth and fully combined.
  6. Combine wet and dry ingredients: Pour the wet mixture into the bowl with the oat flour mixture. Use a rubber spatula to fold gently until just combined. Do not overmix.
  7. Fold in any mix-ins: If using chocolate chips, nuts, or dried cranberries, gently fold them in now.
  8. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  9. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best texture, make sure pumpkin puree isn’t watery. Let batter rest 5 minutes before filling cups. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: healthy pumpkin muffins, no sugar muffins, oat flour muffins, gluten-free pumpkin muffins, pumpkin oat muffins, refined sugar free, fall breakfast

Find it online: https://cookyep.com/healthy-pumpkin-oat-muffins-easy-no-sugar-recipe/