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Gluten Free Maple Walnut Pumpkin Blender Muffins

close up of gluten free maple walnut pumpkin blender muffins in a muffin tin

Spice up your fall mornings with these delicious and healthy gluten-free maple walnut pumpkin blender muffins made with oats and no refined sugar! They’re easy to make ahead in just 30 minutes for quick breakfasts or snacks all week. (gluten-free, vegetarian)

Scale

Ingredients

Instructions

  1. Preheat oven to 375° F. Lightly grease or line a muffin tin with liners.
  2. Place dry ingredients (oats, flaxseed, spices, baking powder, baking soda and salt) in a blender. Blend into a powder.
  3. Add wet ingredients (pumpkin, yogurt, eggs, maple syrup, milk, and vanilla) to the blender. Blend until smooth. You may have to stop and scrape the batter down or use the stirring wand if your blender has one. The batter will be thick.
  4. Add walnuts to the batter and stir to combine.
  5. Scoop batter into muffin tin using a large scoop or a measuring cup (about 1/4 cup per muffin). Sprinkle with additional walnuts (optional).
  6. Bake muffins at 375° F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly (for at least 5 minutes) before removing muffins to a cooling rack.
  7. Store leftover muffins in an airtight container in the refrigerator or freezer.

Notes

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