Description
These Easy Healthy Greek Yogurt Pumpkin Muffins are gluten-free and contain no added sugar. Packed with wholesome ingredients like pumpkin puree, Greek yogurt, and coconut, these mini muffins are perfect for a guilt-free treat.
Ingredients
Units
Scale
Dry Ingredients:
- 1/4 cup organic quick oats
- 2 Tbsp. unsweetened, unflavored grass-fed protein powder
- 2 Tbsp. organic desiccated coconut
- 2 tsp. pumpkin pie spice
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 Tbsp. organic ground flax seed
Wet Ingredients:
- 2 Tbsp. plain, unsweetened Greek yogurt
- 1/2 cup pumpkin puree
- 1/2 cup peanut butter
- 1 medium banana, mashed
- 1 egg
- 2 Tbsp. maple syrup
- 1 tsp. pure vanilla extract
Instructions
- Preheat oven to 375F. In a food processor, beat the quick oats until they form a fine flour.
- In a mixing bowl, mix together the oat flour, protein powder, desiccated coconut, pumpkin pie spice, baking soda, sea salt, and ground flax seed.
- Add the Greek yogurt, pumpkin puree, peanut butter, mashed banana, egg, maple syrup, and vanilla extract to the mixing bowl and mix well until no lumps of dry ingredients remain.
- Pour into a silicone mini muffin pan.
- Bake for 12 minutes, or until muffins are set and test done.
- Cool, then top with homemade maple syrup whipped cream and a bit of homemade coconut milk caramel sauce.
Notes
- Making these muffins in a mini muffin pan is key to keeping them moist.
- We highly recommend using a structured silicone mini muffin pan for easy removal of these moist pumpkin muffins after baking.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 92
- Sugar: 3g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
