Chocolate Chip Pumpkin Muffins

A healthier version of one of our favorite fall flavors – we use oats instead of flour.

(Yields 10-12 muffins; 117 kcal, 1.6g carb, 20.2g carb, 4.2g protein per serving without chocolate chips)


  • 2 cups oats
  • 1 cup canned pumpkin puree
  • 6 oz plain Greek yogurt
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 tsp baking soda
  • pinch of cinnamon
  • pinch of salt
  • 1 cups chocolate chips (if desired)


  1. Preheat oven to 375 degrees F. Grease a muffin tin.
  2. In a food processor or blender, blend oats. Then, add in pumpkin, yogurt, maple syrup, eggs, baking soda, cinnamon, and salt until ingredients are combined. Some oats may remain intact.
  3. Stir in chocolate chips.
  4. Transfer dough to muffin tin and cook for about 14 min.
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