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blender oat pumpkin carrot muffins

Course Breakfast, Snack
Cuisine American
Keyword breakfast muffins, fall, healthy muffins, muffins, pumpkin, snacks
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16

Ingredients

  • 3 cups old-fashioned oats
  • 1 tbsp pumpkin pie spice
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • ¾ cup shredded carrots
  • 2 large eggs
  • 1 cup milk of choice
  • 1/2 cup pumpkin puree
  • 1/2 cup vanilla greek yogurt
  • 1/4 cup maple syrup
  • 3 tbsps olive oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 375F. Coat a 12-cup muffin tin with cooking spray or muffin liners.
  2. Add oats, pumpkin pie spice, baking soda, and salt to a high-speed blender then pulse until mixture resembles flour. Next, add in the shredded carrots, eggs, milk, pumpkin puree, yogurt, maple syrup, olive oil, and vanilla extract then pulse again until smooth.
  3. Fill each muffin cup about 3/4ths the way full then bake for 18-22 minutes or until a toothpick inserted in the center of the muffins comes out clean. Repeat with remaining batter.