Easy Pumpkin Chocolate Chip Blender Muffins {Gluten Free}

Easy Pumpkin Chocolate Chip Blender Muffins {Gluten Free} is a breakfast recipe built around old-fashioned rolled oats, canned pumpkin puree and plain Greek yogurt or sour cream. Plan on 12 muffins and about 32 minutes.

• Yield 12 muffins
• Ready in 32 minutes
• Prep 15 minutes
• Cook 17 minutes

Ingredients

• 2 cups old-fashioned rolled oats (gluten free, if needed)
• 1 cup canned pumpkin puree
• 3/4 cup plain Greek yogurt or sour cream
• 1/3 to 1/2 cup pure maple syrup (honey, or sugar)
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup chocolate chips (optional)

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners. Set aside.
2. In a blender (or food processor), process the oats a minute or two until they are ground to the consistency of coarse flour.
3. Add the remaining ingredients, except the chocolate chips, and process until combined, scraping down the sides of the blender jar as needed.
4. Stir in the chocolate chips, if using.
5. Scoop the batter into the prepared muffin tin and bake for 15-18 minutes until the top of a muffin springs back lightly to the touch. Let the muffins cool for a few minutes in the pan before transferring to a wire rack. They keep well for several days at room temperature (in a sealed bag or container) and freeze great, too.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.