Healthy Flourless Pumpkin Muffins
Healthy Flourless Pumpkin Muffins- moist, delicious, and super easy to make. No one will ever believe they’re gluten-free, oil-free, dairy-free, and refined sugar-free!
With as many recipes as I have on my site, you would think that I only try new things in my kitchen. But there are a few that I will always come back to. Those that I love so much, there’s no need for me to try another version. Unless of course you guys request a different version, like a vegan and gluten-free option.
But these pumpkin muffins are it for me. They’re my absolute all-time favorite and I make them every year, multiple times a year, although I try my best to wait until September. :)
Healthy Flourless Pumpkin Muffin Ingredients
The first thing that I love about these is the wholesome ingredient list:
- Rolled Oats– Using a high speed blender breaks down the rolled oats to a super fine texture that creates the perfect fluffy muffin. I prefer this option to keep them flourless (in the literal sense- obviously they are not grain-free), but you could also use oat flour and make these muffins in a bowl instead of the blender.
- Pumpkin Puree– My go-to brand for pumpkin puree is Farmer’s Market because I like that it’s organic and comes in BPA-free packaging. However, I know Libby’s is the most common brand available and Farmer’s Market tends to have a little more liquid than Libby’s. If you’re using Libby’s I recommend adding a few tablespoons of milk.
- Eggs– Real chicken eggs are key to assuring these muffins rise and cook properly. I have tried so many times to make these with flax eggs or no eggs at all and they always come out undercooked and mushy. If you’re looking for a similar vegan pumpkin muffin, try these instead.
- Pure Maple Syrup– I don’t know what it is but pumpkin and maple syrup are just so right together. Plus it means the recipe is refined sugar-free which is always a win. If you want to substitute with a dry sweetener (like sugar) you’ll likely need to adjust the amount of liquid (in this case milk) which will require some experimenting on your part.
- Almond Butter– I like to use almond butter for added protein but equal amounts of neutral oil or melted butter will work the same.
How to Make Healthy Flourless Pumpkin Muffins
The second thing I love is how simple they are to make:
- If you have a high speed blender, all you have to do is throw the ingredients in and blend until smooth. The key to easy blending is to make sure you layer all of the wet ingredients on the bottom.
- Add the chocolate chips, stir together, then pour the batter into a muffin tin and bake!
So easy and it makes clean-up a breeze which I think we can all agree is pretty awesome. Again, if you don’t have a high speed blender, don’t worry! You can still make them in a bowl using oat flour. See the recipe notes for details!
I’m telling ya, the texture of these muffins is to-die-for. They are so moist yet fluffy enough that they’re not too dense or gummy. You have to try them!
Looking for more healthy muffins? Check these out!
- Healthy Flourless Gingerbread Muffins
- Healthy Chocolate Peanut Butter Banana Muffins
- Flourless Blueberry Banana Muffins
- Flourless Peanut Butter Banana Muffins
- Healthy Flourless Morning Glory Muffins
- Healthy Green Monster Muffins
Healthy Flourless Pumpkin Muffins
Moist, delicious, and made easy by using a blender (optional). No one will ever believe they're gluten-free, oil-free, dairy-free, and refined sugar-free!
Servings: 12
Ingredients
- 1 cup pumpkin puree, please see notes for tips
- ⅓-½ cup pure maple syrup, please see notes for substitutions
- 2 eggs, please see notes
- 2 teaspoons vanilla extract
- 4 tablespoons almond butter, please see notes for substitutions
- 1/4 cup unsweetened vanilla almond milk, any dairy-free milk will work
- 2¼ cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup dark chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
- Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
- Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Top with a few more chocolate chips then bake in the oven for 22 minutes, until light golden brown. Allow to to cool for at least 10-15 minutes before stuffing in your face. Leftovers are good at room temperature for the first day but are best kept refrigerated for up to 5 days.
Notes
I always use Farmer's Market Pumpkin Puree but it is more watery than other brands, especially Libbys. If you’re using Libbys you will need to decrease the oats to 2 cups and up the milk to 1/3 cup.
Use 1/3 cup syrup for a lightly sweet muffin or 1/2 cup if you're used to sweeter baked goods. Honey or agave nectar can be substituted with similar results. If you'd like to replace the syrup with brown sugar or coconut sugar, you made need to add a few tablespoons of milk to the recipe. Some readers have claimed they've had success by just replacing it with equal amounts of sugar but I have not tested this myself for verification.
Some readers have claimed they have had good results with substituting flax/chia eggs. I personally have not had good results doing this. They always come out sunken and undercooked in the center when I try to replace or leave out the eggs. If you'd like to try experimenting please be aware the results may vary.
You can substitute the almond butter with equal amounts melted coconut oil, melted butter or preferred neutral flavored baking oil.
I have a Vitamix which breaks down the oats and gives the muffins a smooth texture as you see in the pictures. If you don’t have a high speed blender, use equal amounts oat flour instead of rolled oats. Add the dry ingredients to a bowl and whisk together. Combine the wet ingredients in a separate bowl. Pour the dry ingredients into the bowl with the wet and stir to combine. Stir in chocolate chips, divide batter into muffin tin and bake as directed above.
Be sure to use certified gluten-free oats/oat flour for allergies.
Nutrition
Calories: 180kcal, Carbohydrates: 25g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 27mg, Sodium: 170mg, Potassium: 251mg, Fiber: 3g, Sugar: 10g, Vitamin A: 48IU, Vitamin C: 1mg, Calcium: 85mg, Iron: 1mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Yeeees I am loving your current muffin obsession. So far I’ve enjoyed all of the combinations so you can keep going as long as you like!
I’m so lucky to have you as a reader! xoxoxoxo
Hi Hannah, did you use a high speed blender? If not, the oats won’t break down as well so they will look more lumpy than smooth.
Hi I tried the flourless pumpkin muffins. I found out that my baking powder was very old so these did not rise and were very dense. Do you think this was the problem? Also I used a Vitamix is the batter very thick
That’s likely the problem, in addition to being too thick to blend properly. Did you layer the wet ingredients on the bottom first? Also the brand of pumpkin puree you use can make a difference. I discuss this in the post with tips to adjust! :)
Mine did not turn out like this at all and I have a vitamix . I would suggest blending the oats first into a flour Consistency . Not sure if they would still look like yours but it might help a bit
I’m about to try this delicious muffins tomorrow. May I use fresh pumpkin (boiled and pureed)? Also, I’ll be using rolled oats. Do I measure the 21/4cups rolled oats after grinding it? Or before?
That seems like it would work! For the oats, you measure them prior to grinding.
Welp, looks like I found my new obsession! I bought 3 uuuge cans of pumpkin the other day, one of which I already tapped into, so I’m thinking the remainder of the can should go directly to these muffs. Those chocolate chiiiiiips…GAH I need these!
Lovely, very nice muffins
Yum!! I am so excited that it’s pumpkin season again….I can’t wait for all the baking to begin. Thanks for this recipe, it’s got me all inspired!
I have made these about 50 times no joke and realised I have never left a review ! These are such a huge hit with everyone in my house. Such a huge hit that our English mastiff ate 12 of them while cooling and we were devastated they were gone. Lol such a delicious and healthy treat !!!
I’ve got a flourless pumpkin muffin recipe coming up too! They’re just the best and yours look perfect and all puffed up :) Pinning!
Thanks Medha! I’m excited to see yours too! :)
Is it horrible that I’m actually loving the fact that summer is on its way out? I know, I know. But that just means there’s more of a reason to spend time in the kitchen baking up amazing things like this! Love it!
Yaaas, I love the idea, seems so delicious and perfect for fall. I’m definitely gonna try to make these muffins :)
Thanks Carole! :)
I’ve been holding out on breaking out the pumpkin… but I may need to give in after seeing this recipe! As much as I’m loving the last of summer’s produce, I’m pretty excited for fall foods!
I am one of the people looking forward to fall and all things pumpkin. I bought my first pumpkin spice creamer of the season this weekend :) And seeing as how baking is a luxury for me nowadays (due to time constraints), this recipe looks like exactly what I need right now! Thank you Sarah!! :)
I’m so glad you share my love for pumpkin! And I hope you get some down time soon. It sounds like you work too hard, mama!
I’m in denial about summer being over. In my mind I know that we’re already 8 days into September, but it’s still 87 degrees over here so it’s hard for me to mentally get in the fall frame of mind!
It cooled down last week when I made these but it was over a 100 degrees today! Womp, womp.
There could seriously never be enough muffins. I’m obsessed with the ingredient list here, PER USUAL. All hail pumpkin errthang!!
haha, I was just thinking about making pumpkin chocolate chip muffins today! It is still so hot here so it is hard to think about fall food, but I tested out a pumpkin dessert the other day and I can’t stop eating it! I’m now getting so excited for all things pumpkin, but I just need the weather to catch up now! I love that these are healthy because I want to eat them all!!
I haven’t gotten into pumpkin just yet since it’s 90 degrees out here and I feel like SoCal is still in the thick of summertime, but I’m starting to crave it and feel like I’ll be eating everything pumpkin soon enough! I’m also kind of craving cooler weather and some cozy sweaters for that matter. Chocolate chip pumpkin muffins are an autumn favorite of mine, and I also love using oat flour for muffins. Yum!
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Oh gosh yes! These look amazing. I’m all in when it comes to making something with the blender… plus the benefit of pumpkin. YES! WIN!
These look so fabulous!!
It’s such a small change that I think you could probably get away with it but I can’t say for sure because I haven’t tried. Let me know how they turn out if you do! :)
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These look sooooo good! Fall is coming!
Yes yes yes!! Pumpkin season is my favorite season, so of course I’m all about these muffins. Can’t wait to try!
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I made these muffins on Sunday…WOW! They are so easy to make, so darn good to eat, and so healthy to my body!!!! I will definitely be making these gems again and again. Oh…I added a couple tablespoons of ground flax seed and one tablespoon of chia seeds.
Yay! I’m so happy you like them, Elaine! Love the healthy add-ins too! :)
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Was wondering if I could just add some vanilla to plain almond milk? If so, how much would you suggest? Thx so much! Looks delicious!!
Caryn
Hi Caryn! You probably don’t even need to add any more vanilla but if you did, I think 1/4 teaspoon would be enough. Enjoy! :)
Does it matter what kind of oats you use? I have a huge container of steel cut oats.
Yes, it does! I used rolled oats. Sorry, I will clarify that in the recipe. I don’t think steel cut oats will work the same.
I know this is really late but I have used steel cut oats in this recipe and it worked great!
Good to know! Thanks for sharing, Jenny! :)
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Thank you thank you for this recipe. I made them tonight so my hubby can have them as a grab and go breakfast tomorrow. Of course I had 1 (or 2 ) tonight for a snack. Um.. Yum. Usually the gluten free muffins that are oatmeal based tend to be dense and gummy. These were perfect. I’ll be trying the banana blueberry ones as well.
God bless!
Yay! I’m so happy to hear that, Hannah! I know, they’re hard to resist fresh out of the oven, haha! Thank you so much for the feedback! :)
I made these tonight with my 3 yr old twin girls and we [+ my husband] LOVED them. I only had a tablespoon of almond butter so I used sunflower butter for the balance and I didn’t have almond milk so I used diary free coconut milk nog, ’tis the season LOL :) Great recipe that I look forward to making and sharing with others!!!
Yay! I’m so happy you liked them, Marissa! Thank you for the feedback. They might turn green from the sunflower butter but it’s harmless! :)
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These are REALLY good!
Yummy and healthy = winners! :)
I’ve made them twice for my kids as a healthy alternative for breakfast and everyone loves them!
I didn’t have enough maple syrup last night so I used 1/4 cup maple syrup and the rest agave. Still yummy!
Question… I have a Vitamix so it can handle the thick batter but would a different blender also work? I want to have my sister try these but her blender doesn’t have such a powerful motor.
Thanks for a great recipe! :)
I’m so happy to hear they were a hit, Rebecca! Thanks for letting me know! :)
And yes, a regular blender or a food processor works fine. I would just add the wet ingredients to the blender first and then add the oats on top so that it has enough moisture on the bottom to get moving.
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Do you think you could replace the almond milk with coconut milk?
Hi Aimee! Yes, you can definitely use coconut milk. The only difference is that the coconut milk is higher in fat so it may change the texture slightly. I would probably use a little less pumpkin puree, like 2 tablespoons less so that they don’t come out overly moist. I hope that helps!
Made these today and they were delicious!
Yay! Thanks for letting me know, Sara! :)
Hi…Do you think substituting pumpkin pie spice for the cinnamon would work? THANKS!
Hi Shelly! Yes, I think that would work fine! I hope you enjoy them!
Finally made these today and they were great! The only thing I want to know is how do you make yours look so perfect like a real muffin?! Any time I bake with oats as the base they come out chunky and this time I even processed the rolled oats first without all the other ingredients to make them finer. Your instructions say to process everything for 30 seconds! Just want to know your secret! Would love to make these look more appealing for my skeptical husband!
Hi Kori! I use a Vitamix which is a high-speed blender that helps get a nice smooth texture. They’re expensive but they last forever and are well worth the money!
Ah the vitamix! Have heard so many great things! May have to ask Santa for one. Thanks for sharing!
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Do you think I could use honey instead of the maple syrup?
Absolutely! I find honey to be a little bit sweeter than maple syrup so you might not need as much. I would try it with 1/2 cup. I hope you love them!
These were absolutely delicious! I honestly cannot express how much I loved these muffins. Couldn’t recommend better! If you haven’t already, definitely try it out.
Thanks Aya! So happy to hear they were a hit! :)
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They were great!
Awesome! Thanks Julie! :)
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These were amazing. I actually used no maple syrup and only one egg. I added some extra almond milk. I added carob chips to half of the batter. The plain ones are addicting, despite not being sweet at all. And for when I wanted a sweet muffin the carob satisfied that perfectly. I’m sure these are fab with the maple syrup, I was just trying to save some cals/carbs. Will be making again!
Wow! Those are some big changes but I’m glad to hear it still worked out. I think butternut squash is slightly sweeter than pumpkin so that might have helped too. Thanks for the feedback, Meg! :)
Oh! And I only had canned butternut squash and it subbed perfectly. :)
These are amazing!!! I’ve made them a bunch of times, added nuts and raisins instead of chocolate chips. My kids love them!
I’m so glad to hear that, Cathy! Nuts and raisins sound delicious. Thanks for the feedback! :)
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I just made these and they are truly great. I was so surprised how moist and fluffy they are!
Yay! I’m so happy you like them, Heather. Thanks for the feedback! :)
Can you use other pancake syrup instead of real maple syrup?
You could but pancake syrup is essentially just high fructose corn syrup which spikes your blood sugar and offers zero nutritional value. Pure maple syrup at least has essential vitamins and minerals so you’re getting some small benefit from the sugar consumption.
Can you substitute the maple syrup for something else but so its still healthy?
Hi Ashlee! You can use honey or agave nectar instead of maple syrup. But I would only use 1/3 cup honey. I hope that helps!
I’ve been itching to try out a date puree maple syrup replacement, so I’m making these today with medjool date puree. I like the idea of extra fibre, and the extra minerals in dates. Plus I’m pregnant and getting all the dates up in here! I’m going to try making them into mini muffins for toddler snacks and lunch box treats (we have chocolate allergy here, so I’ll have to try with choc chips another time).
These are truly amazing. Moist, flavorful. Made my kitchen smell devine. I am always looking for healthy (grain free when possible) muffins for my kids but they have to want to eat them! Thanks for a great recipe and can’t wait to try your others!
I loved reading your comment, Liz! Thank you for letting me know! <3
I just made these muffins and you are so right about them! They are moist and I love the flavour. I would even consider adding other things instead of chocolate chips. It’s a great recipe and I will make them again.
Thank you, Marlene! I’m so happy you enjoyed them! :)
I baked these last night and they are delicious, even though I misread the recipe and added a whole 15oz can of pumpkin puree instead of a cup! Also, in case anyone is wondering, I used quick oats (it’s what I had on hand) and they worked just fine.
If I only have whole milk and am using the suggestion for coconut oil instead of nut butter,do the measurements stay the same? Thanks!
Any suggestions on substitute for the eggs?
I’ve had feedback from readers saying that flax eggs works in place of the regular eggs. That would be 2 tablespoons ground flax seed + 6 tablespoons water. They won’t rise as much but they should still taste good! :)
I love the convenience of blender recipes! Another excuse to use the Vitamix and make that investment worthwhile.. I think I will try these with chia eggs, they look like they’d satisfy my sometimes off-season craving for something pumpkin-y!
Thanks Fiona! I’m curious to see how they work out with the chia eggs!
I cannot do almond milk. What would suggest for a replacement? Could I use regular milk?
Yes, any kind of milk will work fine!
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Hi these look yummy do you think I could use peanut butter instead of almond butter?
Hi Claire! You can use peanut butter but it will make it taste like peanuts. The almond butter is much more subtle. But either will work!
I just made this and used chia seeds to replace the egg thereby making this recipe also vegan! Not overly sweet and they turned out great. Thanks for the recipe!
Awesome! I’m glad to hear it works with chia seeds. Thanks for tip! :)
What amount of chia? Mixed with water I guess. Thanks in advance
Hi Maria! I’m not sure if Scott will see your question but one chia egg is usually 1 tablespoon of chia with 3 tablespoon water.
However, I wouldn’t add them to the blender as it can seize up the mixture. I would mix them in separately in a bowl. I hope that helps!
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Hi there, is the almond butter necessary? I’m trying to find a good nut free recipe for school! Thanks :)
Hi Heather! Yes, you need the fat from the almond butter for the recipe to turn out properly. However you can try using butter instead (dairy-free butter will work as well). Coconut oil would also work but I know some people are allergic to that as well. I hope that helps!
Could you use olive oil Instead of the coconut oil?
Absolutely!
Can I use honey instead of maple syrup ?
Thank you !!!
Hi Jess! Honey should work just fine. You might want to use a little less though because it tends to be sweeter. I would try 1/3 cup and go from there. :)
Wow! These muffins are unreal! I got nothing but great things to say about them. I have made them 4 times now! They also taste really good if you add apples or blueberries in them. I definitely recommend everyone to try these, very easy to make!
I’m so happy you like them, Sailor! Thank you! :)
I definitely want to try these! All about pumpkins as soon as fall starts, I like your healthy approach on the recipe too. Can’t wait to try them out thank you!
Thanks Fiona! I hope you enjoy them! :)
Hi Sarah! These muffins are AMAZING!!! How would I bake this as a bread loaf? My hubs loves pumpkin bread (and hates the chocolate chips – weirdo! haha). THANKS!
Hi Shana! I actually tried making it into a loaf but it took a lot longer to cook (closer to an hour) and the texture in the center wasn’t the same. I would recommend sticking to muffin form but you are more than welcome to try pouring it in a loaf pan to see how it turns out!
How long should this be cooked to make mini muffins?
Hi Kate! It depends on the pan and your oven but I would check on them around 15-18 minutes to see if they look done. They should rise nicely and be lightly golden on the edges. You can also stick a knife in the center and if it comes out clean, they are done. I hope that helps!
Made these this weekend and they were delicious!! My fiancé cant stop eating them!
Woo hoo! So glad to hear that. Thanks Dana! :)
I just made, have not tried them yet, but they look great. Hoping they taste as great as they look. For future, would I be able to use baking stevia in place of maple syrup/honey? I used 1/3 cup honey this time and peanut butter instead of almond butter.
Thanks!
Hi Briana! I’ve never baked with stevia so I’m sorry that I can’t be of much help in that department. If you figure it out, please feel free to share!
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Thank you so much for including an alternative to almond butter. We can’t use nut, seed, or soy butter in my son’s food so this really helps!
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Can they be frozen for a few days?
I haven’t tried freezing them but my suspicion is that it will work fine. Please let us know if you give it a try!
These have become a breakfast staple in our home. I usually make a double batch & freeze them. They defrost beautifully & make breakfasts on the go so much easier! :)
So happy to hear that they freeze well! Thanks Kim!
My son and I enjoyed making these today! They are just about ready to take out of the oven and let me tell you our house smells yummy!!!!! I only had large oats and had to use peanut butter and skim milk as that’s all I had, the batter was a little thicker but still yummy tasting!
OK, moment of truth, they are yummy! Next time I will add some pumpkin spice to it as well as more pumpkin puree =)
Thank you for the great recipe, we will definitely be making them again!
I’m so happy you enjoyed them, Maritza! Thank you for the comment. :)
These muffins are so easy to make gluten free. I made them for our Wednesday morning Bible study and they were a smash! So many gluten free things are so dry. These were so very moist! No one would ever know they were gluten free. So yummy!!!
Yay! I’m glad they were a hit. Thank you, Renee! :)
I was looking for something to eat in the car on our way to the flea market to keep us away from fast food. We are both diabetic so I tweaked it a little. I dont know if what I did helped or made it worse! Lol! I used sugar free syrup. A little cocoa. Just a couple chips on a few of them, and ground the oats in the food processor 1st as the hubby is pretty fussy about food that looks good for him! Lol! Thank you so much for the recipes. They help alot!!
I’m so glad you find my recipes useful< Jerri! And I think that's awesome that you thought to prep something to avoid fast food. Good thinking! :)
These are AMAZING!!!! Made exactly as directed (used coconut oil substitution). My husband, toddler & I gobbled them up. Made 12 muffins & there are only 5 left!!! At least they are guilt free! Thanks- will be making these again & again!!
Yay! I’m so happy to hear everyone enjoyed them. Thank you, Elaine! :)
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These were SO good. I didn’t have almond butter so I subbed natural pb instead. I brought them to work and they were gone in 2 minutes. I love how guilt free they are!
I’m happy to hear they were a hit. Thanks Jess!
These look fantastic! Do you think I can sub soy milk, since that’s all I have on hand and will be safe for school lunches?
absolutely!
Well, it is over a year since you posted this recipe, and I FINALLY made them! They were really good. My cranky old blender wouldn’t process the oats all the way with the rest of the ingredients, (the oats looked somewhere between a quick oat flake and oat flour in the batter), but it didn’t matter…they still rose like little beauties. I didn’t quite have enough maple syrup, so I used a small amount of Trader Joe’s pumpkin butter to make up the difference and it worked great. I also used chocolate almond milk instead of the vanilla almond milk because that’s all I had on hand, and you couldn’t detect the flavor; I figured there was chocolate chips in them, so even if you could taste the chocolate almond milk, it would be a bonus. Thanks for posting a delicious, flexible recipe…I’m sure they will be made and enjoyed over and over again! :)
Haha! Better late than never, right? ;)
I’m so glad they turned out well with all of the changes. I need to find that pumpkin butter too. Sounds delicious! :)
My son and I started eating gluten free/dairy free 3 weeks ago to help with possible autism symptoms. I was so happy to find this recipe on Pinterest! All the ingredients fit in my magic bullet. I’ve only ever baked a handful of things in my life, but I’m so happy I found these. Delicious!
I’m so happy to hear that, Johnna! Thank you for the comment!
P.S. I also used grapeseed oil instead of almond butter OR coconut oil and it worked great…
These muffins are so amazing!!
I’ve made them like 3 times, and they’re incredible every single time.
The texture is almost just like pumpkin bread (which is so hard when recipes are gluten free).
I’m so happy you like them, Rebecca! Thank you! :)
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I’ve been planning on making these muffins for a few weeks and I finally made them today. They are delicious! I didn’t think I would like them because they’re a little more healthy than things I usually reach for but I really like them. Thanks for the recipe!
I’m so glad to hear that, Theresa! Sometimes healthy food can be just as delicious (if not more) than the unhealthy stuff. :)
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What type of food processor do you have? Mine did not cut up the oats very well and so there were bits and pieces throughout and not a smooth creamy consistency like yours. I did love the flavor and will try making them again soon.
Hi Shanelle! I used a Vitamix which does a great job blending the oats. A high speed blender is ideal but if you have a regular blender that might work better for you!
Does anyone know what the 21 day fix container counts would be for this? I was thinking a yellow?
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After a very long search I finally found dried cranberries without added sugar. They are going into these very yummy sounding muffins with just a few tweeks to make it nut free for my gluten free nut free grands later today. Can’t wait to try these.
Awesome! I hope you enjoy them, Carolyn!
These are by far the best muffins I’ve ever made!!! My family devoured them in about 5 mins. It took us two tries to get the recipe right, we forgot he oats the first time! Overall this was an awesome, healthy recipe. I recommend it to everyone!!
Wow, that’s quite the testament! I’m so glad everyone liked them. Thanks Alex!
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Wondering if I could use oat flour if I don’t think my food processor will be able to blend smooth enough?
Hi Daniella! I think that would work fine. I hope you enjoy them!
OMG! I have died and gone to heaven. I have baked these muffins twice since finding your recipe last week. Such a great, tasty recipe. My toddler loves to be able to help out too. :)
P.S I have mentioned this recipe in my youtube video. So worth sharing, I hope you don’t mind?!
Video will be up shortly – https://youtu.be/1lx3IOzLexs
Hi Sheena! I’m so happy you enjoyed the muffins! :)
I’m not sure what you mean by “mentioning” the recipe. As a rule of thumb, I usually share a photo and a link back to other’s recipes. Otherwise sharing the full recipe would be copyright infringement. I hope that helps!
Hi Sarah,
Thanks for getting back to me.
I have made a video called 5 healthy trick or treats. One of the treats is your recipe. In the video i showed how to prepare the treats apart from yours where i just showed the cooked muffin and mentioned where i got the recipe from. There will be your linn in the video description and a card on the video. There will also be a blog post to go with this video.
I’m not familiar with blog posts so please tell me if this is wrong.
If I use a pic of mine showing that I have tried your recipe and a link back to you would this be ok?
I hope I’m doing you justice, I’m only wanting to share and not take any credit for your work.
Speak soon,
Sheena Neil
That sounds fine, Sheena! Thank you for taking the time to check with me. I’m so happy you liked the recipe! <3
Great recipe! I love that it doesn’t have flour. Mine didn’t look as smooth on top (maybe I didn’t blend long enough), but the texture and flavor were wonderful. I am always looking for recipes that use coconut oil (we are tree nut allergic) and syrup instead of sugar. Will definitely make again. Thank you!
So happy to hear you like them, Jen! I have a Vitamix so that’s why they look so smooth. High speed blenders are expensive but they’re so worth it! I waited 6 years to buy mine and wish I would have bought it sooner. :)
Hello I just received an email from you saying “you can not make directions on a recipe” I take it that you are referring from my comment that ordinary rolled oats are not gluten-free only if they are the ancient gluten free oat grains. It was just a suggestion that you clarify which oats are in your pumpkin
muffins so that a newbie to gluten free who is intolerant to gluten does not suffer the consequences. Oats Barley Rye are just like wheat they are all gluten. I was not being rude about your recipe in anyway. Sincerely Sharon Budd
Hi Sharon, I’m not sure why you received that email. I didn’t write anything like that. I always specify to use certified gluten-free oat for allergies for the reasons you mentioned. Thanks for the info!
Just made these and they were a big hit with family. Love them. Didn’t have vanilla almond milk but had chocolate almond milk so used that instead and they were delish! I always want to comment after I have made a recipe because I find so few people do and I have tried a few duds as a result. Thanks for a great recipe.
I really appreciate the comment, Renee! I think you’re right about people leaving feedback. It makes it hard for me to know if something needs improvement or not as well. So thank you for taking the time to comment! :)
I want to make these today, but I only have old fashioned oats. Should I just blend them ahead of time? Also, I wish to omit the chocolate chips. Will they cook ok? Thanks!
Hi Heidi! Old Fashioned Oats will work fine. The muffins will cook the same without the chocolate chips just keep in mind that they won’t be as sweet. I personally would add more spices like a 1/2 teaspoon more cinnamon, 1/2 teaspoon ginger, and a pinch of cloves and nutmeg (or 1 and 1/2 teaspoons pumpkin spice blend). That way they’ll be more like pumpkin spice muffins! :)
I made these yesterday and they tasted so amazing! Great pumpkin flavor and loved the dark chocolate. They say it’s best to have dark chocolate for breakfast so this is great for that! Mine turned out a little lumpy, I guess my oats didn’t get grind up as much in the food processor. Any tips?
Hi Emma! I have a Vitamix which helps puree the oats smooth. You might try blending them for a little longer next time to see if it gets smoother?
Oh, okay. Always wanted one of those! Ha ha! Christmas is coming! I may try blending the oats before I add the rest of the ingredients. Thanks for the help! I’ll let you know how they turn out next time! Thanks again for the recipe, so yummy!
These were so good! Maybe it’s just me, but they did not look even remotely like the picture. Oats make them chunky looking. That’s ok though! Taste is what matters!
Hi Laura, thank you for trying the muffins and leaving feedback! I have a Vitamix which does a better job at breaking down the oats than a standard blender. You could try processing the oats by themselves first next time. That might help!
Thank you for your wonderful “Healthy Flourless Pumpkin Muffins” recipe, my family and I enjoyed them. I have searched far, and wide for a muffin recipe that is easy, gluten-free, and delicious…..I am so amazed that the muffins actually raised up, and the texture was terrific. This recipe is a keeper, and I’m ready to try more recipes. Thank you again, and have a nice day….
Yay! I’m thrilled to hear that you enjoyed them. Thank you and I hope you have a nice day too! :)
My neighbor made these and shared some with me. They are awesome! She used half the maple syrup and half the chocolate chips and ground the oats into flour. She subbed peanut butter for the almond butter. Truly fantastic! She made them in a mini muffin pan. Turned out very cute.
So glad to hear your neighbor share these with you, Karis! It warms my heart to know that my recipes are so well received. Thank you for the feedback! :)
Can these be made at high altitude?
Hi Miranda! I haven’t tried cooking them at high altitude but I think it work fine, considering you adjust the cooking time properly. It’s a very forgiving recipe so I would just keep an eye on them as they cook!
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These taste great! I’m no baker but I followed your recipe very closely and mine don’t look nearly as nice as yours, I’m a married guy who only started venturing into the kitchen the last year and some change when my wife got pregnant. So I am very happy with the taste, and looks aren’t priority, but my batch turned out looking like specifically oatmeal muffins instead of pumpkin muffins :(.
Any ideas why?
That’s so sweet of you to take on some of the cooking responsibilities for your wife! As far as the texture of the muffins, that’s because I have a high speed blender (Vitamix) which breaks down the oats better than a standard blender. They’re pricey but definitely worth the investment!
Oh ok I wondered about that. I use a ninja blender and next time I will blend them to a more fine state. And using a Vitamix? You do have good taste in kitchen hardware, tools like that are a foodie’s power tools ;)
It took me 6 years to work up the nerve to spend that much on a blender, lol! But now that I have one I wish I would have bought it sooner. :)
My daughter really wanted me to make these for her, and u was super excited to do so…until the blender came into play! Don’t…I repeat…DON’T put the ingredients in a blender, unless you want to lose your mind! Ugh!
I’m sorry to hear you had trouble with the blender. I’ve had many positive reviews so I’m curious to where things went wrong. If you’re able to offer more information, I might be able to help.
Sarah, the mixture is super thick and was a chore to get out of my Vitamix. Maybe I’ll try a food processor next time.
But, I must say, the muffins came out quite delish! Despite a little extra elbow grease, the results were worth it. :)
I agree! I used a coffee grinder to grind the oats very fine (I am sure you could use a food processor too, just for the oats). Then I mixed everything in a big bowl with a hand mixer. They turned out much better than my attempt with a blender. My blender just isn’t nice enough!
Hey there! I have been searching for good gluten free pumpkin muffins for a very long time. These turned out AMAZING! I am so grateful you took the time to share them!
I’m thrilled that you liked them, Alexis! Thank you!! :)
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Wow, let me say Thank You for this recipe! We are GF/DF/EF/NT/SF so its really hard to find a recipe that we all can eat and that appease my young children. This is the best muffin recipe I have made. I add a little more milk and 1TB of sugar because my egg replacer has a strong flavor. I sub honey for syrup and all ingredients are dairy free. The hardest part was grinding the oats. My blender would not do it and the first time I mixed everything in the food processor and it was way to much to fit in. I use a coffee grinder (very cheap at walmart) or you can probably use your food processor, just only grind the oats. Then use a mixer to mix it all together. There are 6 of us so I doubled the last batch to make sure there was enough for the next day. Yum!
Hi Tawnya! I really appreciate you taking the time to leave a comment with your modifications. I have tried making this recipe egg free and it froze in my blender as well because the egg substitutes tend be thicker than actual eggs. Your tips will be very helpful for someone looking to make similar adjustments! I’m so happy everyone enjoyed them. Thank you again! :)
Hi Win, I know the nutrition facts might seem like a lot but when you take into account the fiber, vitamins and minerals that you are getting from whole foods rather than processed enriched flours, it is actually much better for you than a standard muffin. They are very dense and filling too so you won’t be hungry an hour later! :)
Just made these and LOVE them!! I used baking cups and they are sticking to the sides…Any tips for that? Still taste great though!
You could try lightly spraying the liners with oil. That usually does the trick!
These are AMAZING! Even my picky husband loved them! Wanting to make these in a loaf pan next time instead of muffin tin. Do you know if I would need to change the oven temperature or bake time?
Hi Crystal! You would probably have to cook it for longer. I’m not exactly sure because I haven’t tried it as a bread yet. Let me how it turns out if you do!
These are my favorite muffins to date I’ve even subed the pumpkin for unsweetened apple sauce so I’m sure you could use any fruit or veg puree … and I even added whey protien to one batch for more protien and they were still amazing. I love easy blender recipes with clean ingredients
Thanks for the feedback Amanda! I’m so happy to hear that you enjoy the muffins! :)
This recipe is great, plus the pics and the explanation! I did it on the Thermomix mixing all together in the bowl and got a smooth batter in a snap. Then I added the chocolate chips, blended them for a minute with the “spoon speed” and got it evenly distributed. It worked like a charm! Maybe because of my oven I needed over 20 minutes to get the muffins done. Delicious! Thank you!
I just had to say thank you so much for this awesomely easy recipe. I hate hate hate baking. I guess following directions annoy me ha. But I love cooking Anyhow, I got a little nervous b/c I accidentally misread my baking soda direction but thankfully eyeballed ok.
I only had a round pan and actually this turned out AWESOME. Peanut butter like you said is way too strong but it’s still delicious and I’m so excited to have this as a healthy breakfast treat and try your other recipes. Thank you!
Wow, I’m so glad to hear it worked in a round pan! Now I might have to make a cake out of it, hehe. ;)
Thank you for the feedback, Michelle!
First time trying these muffins. I was a little nervous with how wet the dough was, and I had to keep them in the oven almost 30 minutes (I live at 6,000 ft, so, that may be the problem too). But, they turned out great. I also added walnuts. What do you think about coconut flour? And, if you think it would work, how much, as you don’t need as much coconut flour as other flours.
Hi Janet! I’m so glad the muffins turned out well for you. I don’t think coconut flour would work well in the recipe because it typically requires a ton of eggs. I’m afraid the batter would be way to dense as is.
I LOVE this recipe!!! I was looking for something healthy for my grand kid’s family birthday party, and this was it! Even though these are muffins, I will tell the kids they are cupcakes and top with a little cream cheese/whipped cream frosting (very minimal sugar). These muffins make a great base for other muffins you want to expand on. I omitted the chocolate and added cloves and ginger (like pumpkin pie), and 1/2 c. chopped pecans. Next time I will also add golden raisins. You could also add pineapple, banana chopped apples, and coconut – the possibilities are endless! Even my picky husband liked them! I’m so glad to have found these. Thank you Sarah! Do you have a list of your readers’ favorite recipes? I want to try more!
I’m so happy you like them! All of those additions sound delicious too. :)
I don’t have a list of reader’s favorites but you’ve just inspired me to make one. Thanks for the idea!
Best. Muffins. Ever. My 10 year old has them for breakfast almost every morning. Thanks so much!
There’s no better testament than hearing a kiddo approves of my recipes! Thanks Emily! :)
Thanks so much for sharing this recipe for these delicious muffins. I couldn’t find my maple syrup anywhere so I used 1/3 cup of honey. I don’t like things really sweet but I did add a few more chocolate chips. I also used coconut milk instead of almond milk but otherwise followed your recipe. They are delicious!! I had to try one a few minutes after taking out of the oven. MMMMMMMgood! I will definitely make these again.
So happy you liked them, Mary! Thanks for the feedback! :)
Mine turned out looking ugly. Not sure why they dont look like the ones you show in the picture at the top :( the look super crumbly like a tortoise shell not at all smooth like yours
Hi Sunny! The crumbly texture is just the oats not fully ground. If you don’t have a high speed blender (mine is a Vitamix) then it’s hard to get them as smooth. But they should still taste good! :)
These are AMAZING!!! I am so happy I stumbled across your page!
Thanks Andrea! <3
It’s possible one of the comments addresses this but this recipe states it is dairy-free but then it calls for two eggs. Am I missing something?
Hi Julie! By definition dairy refers specifically to products made from milk. Eggs are not dairy even though they are often kept in that section of the grocery store.
I’ve had a few comments that say flax eggs work with this recipe. I personally haven’t tried it so I can’t confirm the results. I hope that helps!
I’ve used flax eggs multiple times and they come out nearly the same…maybe even a little more moist!
Thanks for the helpful feedback, Jessica! :)
I made these this morning and they turned out fantastic. The muffins are moist and don’t taste like they are healthy at all! I didn’t have chocolate chips, I only had a Hershey’s special dark chocolate candy bar in the house, so I made dark chocolate stuffed pumpkin muffins instead! Thank you so much for this recipe!
OMG that sounds amazing! I must stuff them with chocolate in the middle next time. YUM! :)
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I have made these several times lately, as I froze pureed pumpkin from my fall decorations…so, even though, it’s the 20th of February, and it’s unseasonably warm, 75 today in Illinois, I am.making them yet again. I added chopped dates and walnuts, since I was out of chocolate chips. These are delicious, very filling and a great way to get oatmeal into your diet daily. Thanks a bunch! BTW, these do freeze very well and taste great by letting thaw at room temperature.
Wow, I am so impressed that you froze pumpkin from your decorations! That’s a brilliant idea! Also, thank you for sharing that the muffins freeze well. I’m sure everyone will find that information very helpful! :)
I made these last night! They taste very similar to the less healthy version, so I was thrilled to find a replacement. These are very easy to make and I doubled the recipe so I didn’t have half a can of pumpkin in the fridge. I personally think I will use less maple syrup next time, but my husband loved the amount of sweetness. I saw in another recipe that you blended the oats, so I did that, what a breeze. However, my muffins do not have a smooth texture visually like yours do. Almond butter? Didn’t blend oats enough? Really love your page concept and so glad I found your recipes!
I’m so glad you enjoy them, Darin! I have a Vitamix which does a great job breaking down the oats. That’s why they look different. You could try grinding the oats to a flour first then adding them with everything else. I hope that helps!
Yes I have made them quite a few times and they are Simply Delicious. They are so moist and dense you would think you used flour. The only difference is I used raisins instead of chocolate chips and I used walnuts also. I’m allergic to almonds so I don’t use the almond butter and I put olive oil instead. My entire family loves these muffins. On a scale to one to ten as 10 being the best I say it’s a 13 it tips the scales. Thank you for sharing.
I’m so glad to hear that you were able to adapt them to suit your needs. Thank you for the comment, Camille!
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Hi Sarah,
Thanks for replying to my other comment! (I’m the weight lifter) ;)
I made these last night for a coworkers’ birthday and I’m not sure what went wrong but I doubled the recipe and they turned out a little “gummy” to me. The batter had to be scooped out with a spoon into the mini muffin pan. My vitamix had a hard time blending and I didn’t get the vortex, so maybe that was it. It may have been too much for my blender to handle. Have you ever doubled it? The texture is off but the flavor is amazing! I will definitely try again but just the single recipe next time :)
In addition to the cinnamon, I added:
1/2 t. cloves
1 t. nutmeg
½ t. allspice
½ t. ginger
½ t. cardamom
Hey Hayley! I’m so glad you got a chance to try the muffins. You’re spice additions sound delicious!
I haven’t tried doubling the recipe but I have had varied results depending on the brand of pumpkin I use. Some tend to be more watery than others. Next time I would try making one batch at a time and add a tablespoon of water to see if that helps get things moving!
Ok, I’ll try these again! I made your morning glory muffins a few days ago and they were so good. Went missing same day… ;) I only added 2 cups of oats and then used the remaining 1/4 as mix in, along with the carrot and raisins. I had to add more soy milk for it to blend. Peanut butter instead since I didn’t have almond. I would have preferred the almond flavor. Nonetheless, I think I *might* have your blender muffin recipes down! Off to try the zucchini this weekend.
Yay! I’m happy to hear these worked for you. Thanks for the update, Hayley!
These are delicious! Even my kids who aren’t big fans of muffins loved them, which is a win to satisfy me (who’s celiac) and the kids. I added pecans and craisins to half of them and chocolate chips to other half. I used half xylitol, half maple syrup.
Your substitutions sound delicious! Thanks for the comment, Jacque!
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Great recipe!! Used honey instead of maps and chocolate chunks. Was really good!
Hi!! These look amazing. Do you think I could sub a little bit of the oat flour for almond flour to make them slightly slower carb?
Hey Julia! I think that would work okay. I wouldn’t do more than 1/2 to 1 cup. Let me know how they turn out if you give it a try!
sorry… *lower carb
I’ve made these three times now, and even when I had to use a flax egg they were delicious! You can’t really tell that they’re GF, which is always a plus in my book. Sometimes GF bread items can have a gritty mouth feel or odd after taste (in looking at you Trader Joe’s pumpkin muffin mix) but these do not. I do make one tiny change–and use pumpkin pie spice instead of cinnamon but otherwise the recipe is perfect as written!
I make these muffins all the time and love them! They are so easy to make, so tasty, and perfect for a grab-n-go breakfast or snack! Just wondering if it would be ok if I share a photo from your blog on my social media page? Of course giving credit to @makingthymeforhealth.
Thanks!
Hi Brittany! I would love for you to share them on your social media page as long as you’re linking back to my site for the full recipe since it is copyrighted. Thank you! :)
I made these muffins and I absolutely love them and so did my family I just made a double batch and they’re going very quickly excellent recipe
THANK YOU SO INCREDIBLY MUCH!! You have no idea what a blessing it was to find this recipe!! Trying so hard to stay gluten free and avoid the gluten free mixes that contain so many ingredients that still irritate the system.
I have been practicing to make this into a birthday cake, and used a large 12wx9dx2h art palette shaped pan, doubled the recipe, prayed it would be perfect and IT WAS!!!!
I swirled cinnamon, sugar and coconut oil like a cinnamon roll through the cake and substituted almond butter for coconut oil, as you suggested and rice milk for almond milk. I also used a bit less than 1/2 a cup of sugar to 2 1/4 cups of oat flour, as I didn’t have maple syrup at hand. So happy it worked.
God bless you for your creativity and using your talents to help others!! Looking forward to future recipes!
Wow, that’s impressive that you converted it to a cake recipe! Thanks for the feedback, Ann! :)
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These pumpkin muffins are the BEST! Our entire family loves them. We make them as mini muffins and snack on them….they don’t last for long!
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These turned out perfect!
I’ll be making these A LOT this fall. I used dark chocolate chips and they are my new favorite pumpkin dessert!
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If I want to sub brown sugar for the maple syrup (can’t afford to use ½ cup maple syrup), how much brown sugar would you suggest? And how would you adjust the liquid and baking soda amount? Also if I wanted to use peanut butter powder in place of the almond butter for fat savings, do you think the flavor would work okay with the pumpkin?
I would use 1/3 cup sugar and add 2 tablespoons of milk. I don’t recommend using peanut butter powder in place of the almond butter because it’s too drastic of a change to assure similar results. Let me know if you give them a try!
Would the ⅓ cup sugar work for brown sugar too? Or would it be best to stick with white sugar? Also, should the baking soda amount be changed when switching from maple syrup?
I made these with the ⅓ cup brown sugar, and didn’t change anything else except add a little ground cloves with the cinnamon. Delicious!
I’m so glad you enjoyed them, Bailey!
These are so good. I have made them once a,week for 3 weeks now. I put cranberries and chocolate chips in mine. This recipe is perfection to me.
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This recipe was SO easy and guilt free! I subbed in the coconut oil for the almond butter (just what I had on hand) and I filled half of mine with the chocolate chips and the other half I left plain and topped with sugar (stevia) and cinnamon. So so tasty! I thought they were even better for breakfast the next day out of the fridge!
Thanks Natalie! I’m glad you enjoyed the muffins!
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These sound yummy! Do you know if it would work to add spinach to the mix? I’m always looking for ways to hide veggies for my 2 year old. Thanks!
Hi Amanda! I think you could probably add a small amount (like 1/2 cup) and still have them turn out okay. The color won’t be very attractive though, haha!
Just saw this recipe last night and couldn’t resist. I made it this morning and they are delicious, and so easy to make and not a lot of ingredients. Loved it! Thanks for the recipe, and I’m not one to be in the kitchen much.
I’m so glad you like them, Betsy! Thank you!
Is there a way to make these without the blender? Can I use whole wheat flour instead? My blender broke after the second use and am not sure when I will get it replaced. Thanks.
Hi Michelle! I haven’t tried making them with whole wheat flour but if you do please let me know how it turns out. Thanks!
Michelle, do you have a food processor? I used my food processor to grind the oats today, then transferred everything to my Kitchenaid mixer. Next time I will make the whole batter in my food processor and see how that goes.
Hi there,
Do I need to change anything if I want to leave out the maple syrup all together, no substituting?
Thanks!
Hi Joyce, the maple syrup provides both sweetness and moisture so I wouldn’t recommend leaving it out. Thanks!
Made these this weekend and absolutely loved them. Thank you!!
Hi! I wanted to try this recipe but I need the Muffins to be Low Carb and Sugar free. (1/2 cup of Maple Syrup will add 93.74g of Sugar) I was trying to use your recipe combined with another recipe I use all the time for Blueberry Muffins (that one calls for 3 ripe bananas) I didn’t use the Bananas! The texture it’s okay, although a little dry and lacking sweetness. I used 5tsp of Truvia Nectar, maybe I need to add more the next time, but I was wondering if I could add almond milk to it? And how much do you recommend? Thanks!!!
Hi Liz! I haven’t made these without the maple syrup nor I have ever used Truvia. I’m sorry I can’t provide advice on how to adapt them that way. It might be easier to just do a search for a low carb low sugar recipe that way you can be sure they will turn out. Best of luck!
I love these muffins more than the other recipes I’ve used packed with sugar & flour. So easy. So quick and SO tasty!
Just made these and my kitchen smells divine! They came out great :) My husband and I are currently eating ours topping with some almond butter…mmmm!
Is there a way to make these with honey rather than maple syrup?
Sure! I would use 1/3 cup since it is a bit sweeter than maple syrup. You may need to add a tablespoon or two of milk as well because honey is thicker. Just make sure to layer all of the wet ingredients on the bottom of the blender to start!
Made these today. Added raisins and walnuts in place of chocolate chips. Used coconut oil. Also added a heaping 1/4 tsp ground ginger and 1/8 tsp ground cloves for a pumpkin pie flavor. So incredibly good. I make a ton of different varieties of blender muffins. These are great.
Thank you so much for this wonderful recipe! Me and my 2.5 yo old daughter will be making our third batch this afternoon because we just can’t get enough! They make for a great snack or breakfast on the go. Thanks again!
I love that you make these with your daughter! <3
Thanks Kendal!
Soooo yummy! Used 3 tbs coconut oil instead of almond butter. Added 1/4 tsp nutmeg and 1/4 cup walnuts. Perfection!!
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Just made these….PERFECT. everyone in my house loved them including my crazy picky 8 year old :) I did use coconut oil instead of almond butter and swapped mini chocolate chips for the dark chocolate chips, baked in mini muffin tins. Next time I think I’ll add a little flax seed to oomph up the goodness. Thanks for a great recipe look forward to trying more
I made these but gluten free baked goods quite often get dried out quickly and these did within one day, but I had used some leftover in a loaf pan and it stayed very moist so from now on I will make it in a loaf pan only.
Hi Loretta! If you store them in an airtight container in the refrigerator then they stay fresh for up to 3 days. :)
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Made these for a work potluck….THEY WERE A HIT AND SO F****** GOOD! Excuse the language but YES, SOO GOOD! I didn’t have rolled oats so I used the pre packed oatmeal (Open Nature w/ Flaxseed) still so good!
Haha! I love your enthusiasm, Rubie! Thank you for the comment. :)
I love these muffins and so appreciate that they are dairy and gluten free! Mine didn’t come out looking like the picture but they were delicious anyway. My oats were more chunky. I actually made them with and without the chocolate chips and both were yummy.
I see a few older comments where people are asking for some healthier substitutions for eggs etc. I made this recipe with just a little less than 1/2 cup of stevia instead of maple syrup, and for egg whites instead of eggs and had great success. I also omitted the vanilla extract and use vanilla soymilk in my recipe. They were SO moist and fluffy and tasted amazing!
Turned out great! I used coconut oil instead of the almond butter.
Amazing!!! I added some walnuts and used EVOO for the oil and plain unsweetened almond milk. I make a ton of blender muffins and this is the best recipe I’ve ever made!
Thank you, Kim! I’ll take that as huge compliment. :)
Sorry you had trouble, Kallie. There are plenty of people who have made the recipe in a regular blender, the oats just don’t break down as well. They still turn out edible, just not as pretty. But I went ahead and made a note so that others don’t run into that problem. Thanks for the feedback!
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These muffins were excellent. I used regular milk instead of almond milk and it worked perfectly. I would highly recommend pulsing your oats before hand and then taking them out and adding them in the order of the recipe. I also ran my bender until the batter was smooth. It take about 4-5 minutes if you have a wimpy blender like I do.
They turned out perfectly moist and perfectly sweet. I am definitely making them again.
These were amazing! My son has an egg allergy, so I substituted applesauce for the egg and used Bob’s Red Mill oat flour.
I’m so glad they worked with applesauce! Thanks Mendi!
How much applesauce did you sub in for the eggs?
I love how healthy they are. How can I make them have less sugar ?? Weight Watchers is all about low sugar.
Thanks
You can use less maple syrup!
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These were really great! I substituted the egg for flax eggs and was still good.
I’m glad to hear they worked out well with flax eggs! Thanks Karen!
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Everyone’s commenting how excellent the recipe is – even though they’ve altered it. Has anyone tried the ACTUAL recipe? Some of them are full of waaaay too much healthy stuff. Remember people, a little bit of everything is ok but too much of one thing isn’t. You don’t want to eat too healthy or you’ll be the first to go when a major outbreak occurs.
Anyways, since everyone is complaining about the oats not breaking down, I was just wondering if it’s ok to use OAT FLOUR since I have a bag kicking around for months (and no actual oats). If so, how much should I use?
Thanks!
Hi Kate! Lots of the reviews are for the recipe as written, just the more lengthy ones offer advice on substitutions. As far as the oat flour, you can sub equal amounts for the oats. I hope that helps!
Thanks so much for your swift reply. You’re a good girl. Now I can get on with making it!
Made two batches of these as a guilt-free breakfast option my 4 year old can serve for himself on school days. Thanks for awesome, nutrient-dense whole food option that feels like a damned treat to the kids. Best of both worlds.
That should be 5 stars. Oops. Sorry.
SO good! Thank you for this delicious recipe!!!
Glad you enjoyed it, Amanda! Thank you!!
Made these today and they are delicious. I substituted almond butter with peanut butter, since I didn’t have any almond butter, but it worked out wonderful. However, I had enough batter for 10 muffins only, not 12. My 9 year old daughter loves it. We waited 10 minutes after we took them out of the oven and they were gooey and sooooo scrumptious! Yum! We will definitely be making these again.
I made this today in a glass loaf pan and baked for exactly 1 hour. It turned out perfectly! I used organic 2% cow milk because that was what a I had on hand. I used 3T coconut oil instead of almond butter like you suggested in your recipe note. I can definitely see the difference between making the batter in a Vitamix vs mixer. I used my food processor for the oats, but then I made the batter in my Kitchenaid mixer. I think next time I will make it all in my food processor to see if the finished product looks smoother like yours. Or maybe I need to process my oats even finer. Either way, I will definitely make this again. Thanks for sharing!
I used the coconut oil substitute and also substituted the chocolate chips for walnuts. Didn’t blend the oats as I used organic instant oats and didn’t mind the texture. Used an ice cream scoop to portion out and give a nice round top. Made 11 muffins.
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We love this recipe. I can feel good about feeding this to my kids. Thanks for publishing.
I’m so happy to hear that. Thanks for the review, Lisa!
Yum! These are delicious. Mine also came out a bit “lumpy” despite processing the oats first, but I personally loved the texture! I’ve been on a lookout for a healthy muffin recipe that’s not crazy high in sugar and these are perfect. I used walnuts and craisins in mine instead of chocolate chips. :) Thank you for the recipe!
Best muffins EVER! My entire family, including my 3 boys, love these! We make them as mini-muffins and snack on them as long as they last. Very easy to make. I just throw everything, except the semi-sweet chocolate chips, into the food processor. Almond butter is key! I usually try to store a few in the freezer to grab as a quick snack when needed. Only downside is that I always eat too many! Delicious!
It didn’t raise or look the same. It’s better if you grams for measurements as not every cup is the same this’s why it didn’t turn out good for the most
I just made these tonight for my breakfast for the week. I wrapped them individually in foil and will freeze them but managed to sneak some bites in while taking the wrappers off. They’re sooo good! And very moist for being gluten free! All of my usual flourless breakfast muffins are more gummy and not cakey like these. So happy I stumbled upon your site and have already bookmarked other recipes!
Thanks for the review, Kristin! So happy you liked them.
These are so good! I have made them multiple times! The chocolate chips are really good in there. This morning though I substituted the pumpkin with bananas and the chocolate chips with nuts to make a banana nut muffin. It was delicious too! Thanks for the recipe.
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One of the only recipes that has ever worked for me on Pinterest!!!! Delicious, thank you!
Yay! So glad this one didn’t let you down. :)
Delicious!These muffins have been my obsession. I make a batch,store them in fridge,and eat one every morning!So good.
My granddaughter won’t touch anything healthy so we have nicknamed them,”muffins of goodness”.Thanks for the recipe!
Lol! Love the nickname! :)
Just made these, they are absolutely delish! Thank you for sharing this amazing recipe!
I need to know what size can of pumpkin !
It usually comes in a 15-ounce can but you only need 1 cup for the recipe.
This is the second time I’ve made these for my family. The first time I didn’t read ahead in the recipe and I just made them with a mixer and the oats where whole. They were delish. Also I didn’t have any maple syrup to put in them so I substituted agave syrup and they were awesome. My kids even eat these and my husband likes to take them for breakfast to work. Thanks!
That makes me so happy to hear! Thanks for the kind review, Kelly!
My husband asked if there was sugar in these when I offered him one, I told him there was maple syrup, but he was skeptical, saying that’s not real sugar. He loved them! Nice to have an easy gluten free recipe to make!
Delicious…I made these in my large muffin pan and they were amazing. I think I’m going to try the regular size next as the large we’re a little much. So excited for these tasty treats again. Even more excited about how healthy this recipe is!
What a great recipe! The kids loved them and I love the new use for my blender! I just got recently and I’m loving recipes like this. I even wrote a post and linked the recipe on my blog! Thanks so much. https://www.mommysaves.ca/2018/10/new-found-recipes-for-my-high-speed.html
Thanks Maria!
I made theses muffins and love them!!!! My sister tried one and she loved them too!! I sent her the recipe thru Pinterest..im making another batch today,as theses are a one of my favorite!!!
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Anyone know the macros for this recipe?
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These are my absolute favorite muffins! I make them at least once a week. The Vitamix blender is a key component to these having the right consistency. They are moist, spongy and delicious! I have to stop myself from eating them all! My husband who is not easy to impress (because he’s the better cook! ;) and my children love these too. Thanks for another great, healthy recipe!
Best muffin recipe ever!!
just made these. They taste AMAZING and look beautiful! I followed the recipe exactly
(just added 1/4 c walnuts) Can these be frozen??
They should freeze well!
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I used my Vitamix and did not have good results–dense but delicious. Even with using my tamping tool the Vitamix motor was struggling to mix the batter so I added 2 more Tbsp of almond milk and a 3rd egg. I had to bake them longer and they still didn’t get baked through because of how dense they were. Nevertheless, they are very tasty. I will try them again but use less oatmeal–maybe 1 3/4 cup? Then I shouldn’t need the extra egg or almond milk. Has anyone else modified the oatmeal quantity with good results?
Hey Connie! So sorry you had trouble. It is likely the pumpkin puree that was the issue. I tested these with Farmers Market brand but it seems like most people are using Libbys which is much drier than the FM brand. I just adjusted the notes accordingly. I recommend trying 2 cups oats with 1/3 cup milk. And I’m sure you did this but make sure to put the wet ingredients in the bottom of the blender. If you try to add more liquid after the fact, it doesn’t help. Adding it at the beginning should make the difference!
SOOO SOOO GOOD!! Thanks for the Recipe!
I might be missing it, but where can I find the nutritional information for these muffins? I see in the recipe, “Nutrition Facts are for one muffin.” but I’m not seeing where that information is published. Thanks in advance!
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I made these and they are a new house favorite! I had chocolate almond spread and used it rather than almond butter and chocolate chips. So delicious!
So so delicious. I am not a big muffin fan so I made this into a cake pan (8 x 11 ish). Sprinkled a few chopped pecans on top and easy peasy. Love the processor style of mixing for easy clean up. This is going to be a family favorite for years. Thanks for providing low sugar healthy options.
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This looks so delicious and comforting. Can’t wait to try!
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These turned out absolutely perfectly! I love that you provided the option for a sweeter/less sweet option!
Will be making these again, and again for sure!
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My dad is gluten-free so I love experimenting to find yummy recipes for the whole family to enjoy. These pumpkin muffins are delightful! They have an almost dense quality from the oats, yet still a lightness and airy quality; an absolute delight.
These are delicious! They are perfectly moist and have just the right amount of sweetness. I used the minimum amount of maple syrup and would keep it at that when I make it again. The blender method is fantastic and so easy. My VitaMix blender powered through the dough with ease. Adding 60% cocoa Ghiradelli dark chocolate chips made these decadent. Can’t recommend them enough and I’m looking forward to trying your variations. Thank you for a healthy list of ingredients that actually come together into something my kids will love. I’m printing this out and putting it in a page protector which is the symbol of a winner recipe in my house!
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I love these muffins! I make them at least every two weeks, however, I make a couple of changes along the way. The changes I make, are: I use fresh white or yellow sweet potato in place of the pumpkin. 2 medium sweet potato, peeled, steamed, and cooled is just about right. I prefer cashew creamy butter instead of almond butter. I use oat milk rather than almond milk. I add 40z of organic unsweetened applesauce (1 snack size container). I’m not a big fan of chocolate chips, so I use dried blueberries, or raisins, dried cranberries, dried cherries, chopped apple or chopped dried apricot or mango, just whatever is on hand in the pantry. I usually make a double batch. So perfect with my morning cup of tea!
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These muffins are delicious! I substituted craisins and walnuts for the chocolate chips- YUM!
THESE ARE SO GOOD!! HIGHLY RECOMMEND MAKING
I always come to your blog for recipes with oats in a blender! These definitely don’t disappoint! I used even 1/4 cup of maple syrup and just regular whole milk and they were perfect.