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Photo: Gordana Adzieva via Wikimedia Commons, CC BY 4.0. Cropped and resized. The photo shows a similar dish and may differ from this exact recipe.
A good snack muffin should taste like a treat but not leave you looking for a second breakfast an hour later. These get their structure from oat flour and eggs, their tenderness from pumpkin puree and Greek yogurt, and their cozy flavor from cinnamon, ginger and nutmeg.
You can make oat flour by blending old-fashioned oats until fine, which keeps the ingredient list short. A sprinkle of pumpkin seeds on top adds crunch. Bake a dozen on the weekend and freeze half for later in the month.
The method
- Heat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk the oat flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a large bowl, whisk the pumpkin puree, Greek yogurt, eggs, maple syrup, melted coconut oil and vanilla until smooth.
- Add the dry ingredients to the wet and stir with a spatula just until no dry streaks remain. The batter will be thick.
- Divide the batter evenly among the muffin cups, filling them about three-quarters full, and sprinkle with pumpkin seeds.
- Bake for 20 to 24 minutes, until the tops spring back when pressed and a toothpick in the center comes out clean.
- Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
Coach notes
- Oat-flour muffins are delicate when hot. Let them cool fully before peeling off the liners.
- Fold in 1/3 cup dark chocolate chips for a sweeter version.
- Measure oat flour by spooning it into the cup and leveling it; packing it in makes dry muffins.
Make it your way
These muffins pair especially well with a smear of nut butter or a side of Greek yogurt for a more substantial snack. If you want a crunchy topping, mix two tablespoons of rolled oats with a teaspoon of maple syrup and a pinch of cinnamon and sprinkle it over the batter with the pumpkin seeds before baking.
Store & reheat
Store at room temperature for 2 days or in the fridge for up to 5 days. Freeze in a zip-top bag for up to 3 months and thaw at room temperature or microwave for 20 to 30 seconds.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
