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Pumpkin Spice Oat Muffins
Made with wholesome ingredients like low-fat yogurt, pumpkin puree, and rolled oats, these muffins are perfect for a healthy, post-surgery snack. They're very tasty, low in sugar, and easy to make; a great way to enjoy a fall-inspired treat while staying on track with your health goals.
Did you know?
Pumpkin is a nutrient powerhouse! It's packed with fiber, which helps keep you full longer, and it's loaded with vitamin A. Since pumpkin is low in calories, it makes a perfect addition to any healthy diet, especially post-WLS.
You'll need
For 12 muffins
- 2 tablespoons melted coconut oil
- 120 ml maple syrup
- 80 ml non-fat Greek yogurt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 400 gr or 1 can of pumpkin puree
- 1 teaspoon baking soda
- 2 teaspoon pumpkin spice powder
- 150 grams white whole wheat flour
- 80 gr rolled oats, spare a little to sprinkle on top
What else you'll need
- Mixing bowls
- Whisk & spatula
- Muffin tin & papers
How to make Pumpkin Spice Oats Muffins
- Preheat the oven to 160°C and lightly coat a 12-cup muffin tin with nonstick spray.
- In a large bowl, whisk together the oil, honey, and Greek yogurt. Add the egg, vanilla, and pumpkin purée, whisking until smooth.
- Add the baking soda and pumpkin spice. Stir gently until combined.
- Fold in the flour and oats with a rubber spatula, mixing just until the flour disappears - the key here is to not overmix.
- Scoop the batter into the prepared muffin cups. Sprinkle extra oats on top if desired.
- Bake for 25 minutes and let the muffins cool in the pan for 5 minutes.
Tip from our dietician Solenne
Since the muffins are nutrient-dense, you may want to start with half a muffin to see how your body handles it. Remember to chew slowly and listen to your body’s signals.
