Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups Old fashioned oatmeal (gluten-free)
  • 1/2 cup Sugar/Stevia Blend (We used 1/4 sugar and 1/4 Stevia )
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 15 ounces pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 egg beaten (large or small egg)
  • 1/2 cup non-fat Greek yogurt (about 5.3 ounce container.)
  • 1/2 cup Stevia Sweetened Chocolate Chips (Stevia sweetened; or raisins)

Instruction

  • Preheat oven to 350 °F.
  • Combine oats, sugar, baking powder, baking soda, salt, and cinnamon in a bowl.
  • Stir pumpkin puree, vanilla extract, egg, and Greek yogurt into the dry mix.
  • Fold in chocolate chips.
  • Fill muffin tin wells coated with cooking spray with about 1/4 of batter. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
  • Bake for about 25 minutes or until the muffins are firm and lightly browned on the top.
  • Allow muffins to cool for 5 minutes in the pan and then remove to a wire rack to cool further. They will continue to firm up during this time.