TRAINAI RECIPE · BREAKFAST
Pumpkin Yogurt Oat Muffins
Makes 6 muffins; one serving is 2 muffins. Cool before storing.
- Prep
- 15 min
- Cook
- 25 min
- Recipe yield
- 3 servings
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 3 equal servings. Weigh grains and proteins in the raw or cooked state listed.
- 120 g rolled oats, dry
- 150 g plain pumpkin puree
- 170 g plain nonfat Greek yogurt
- 100 g egg without shell (50 g is about 1 large egg)
- 20 g maple syrup
- 10 g olive oil
- 5 g baking powder
- 2 g ground cinnamon
Ingredient notes
Vegetarian ingredients.
Contains: milk, egg, gluten-containing ingredients. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Heat the oven to 180°C / 350°F. Line a 6-hole muffin tin. Grind the oats to a coarse flour in a blender.
- Whisk pumpkin, yogurt, eggs, maple syrup and oil. Fold in the oat flour, cinnamon and baking powder.
- Divide evenly between 6 muffin cups. Bake for 22–25 minutes until set, a tester comes out clean and the center reaches 71°C / 160°F.
- Cool for 10 minutes. Divide into 3 servings of 2 muffins.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
