Blender Gluten Free Pumpkin Muffins
These muffins give you protein punch from Greek yogurt, filling fiber from pumpkin, and thanks to turmeric and fall spices, these are healthy and delicious!
Nutrition Facts
191 kcalCalories
Ingredients
Instructions
Preheat oven to 425° F and spray muffin tin with non-stick baking spray.
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Continue Reading at Krollskorner →Chef's Notes
Yields 12 muffins.
I’ve also made these with 1/2 cup coconut flour and 1 1/2 cup oat flour and they turned out delicious!
Adapted from Running with Spoons
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Reviews from the Original Source
Super easy and delicious recipe! The only change I made was I used cinnamon chips, instead of chocolate chips... Definitely will make again
I have made these twice. I don't have a food processor so I used my coffee grinder to grind the oats, and they turned out great! They are so moist and I find the oat much better tasting than other gluten-free flours (and so much cheaper). I'll definitely come back to this one
I made these tonight. They are ok. I put some peanut butter on top to add some flavor. Also Lily's chips don't melt.
these are amazing and so moist! I halved the sugar and chips so I could eat them for breakfast. so good!
Delicious!!!! I love these, I used maple syrup instead of honey bc I was out and added a little sugar bc I like things sweeter but wow, so good!
I made the muffins today. I changed the honey to 1/4 cup, added walnuts, and deleted the chocolate chips (just wasn't into chocolate today). They were good!
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