Gluten-Free Pumpkin Muffins

Recipe

Dessert
Gluten-Free Pumpkin Muffins

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User Rating

5 out of 5 stars
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3 ratings

Recipe Data

24
Servings
15min
Prep
40min
Total

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Description

Pass the pumpkin muffins, please! Jenn and her daughter know how to bake a simple and healthy fall snack that doubles as an on-the-go breakfast and is gluten-free!

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Servings and Ingredients

Ingredients
Serves 24
QuantityIngredientAdd
2 c. gluten-free oatmeal, blended to flour consistency
½ c. Full Circle almond flour
2 tsp. Hy-Vee baking powder
2 tsp. Hy-Vee baking soda
2 tbsp. powdered stevia
1 tbsp. pumpkin pie spice
½ tsp. Hy-Vee ground cinnamon
4 Hy-Vee large eggs
¾ c. Hy-Vee plain Greek yogurt
1 ½ large very ripe bananas, mashed
2 tbsp. Hy-Vee vanilla extract
1 (15-oz.) can Hy-Vee pumpkin

Things To Grab

  • Standard-sized muffin tin
  • Hy-Vee nonstick spray or muffin liners
  • Large bowl
  • Whisk
  • Wooden toothpick
  • Air-tight container for storage

Directions

  1. Preheat oven to 375 degrees. Lightly spray or line 24 standard-size muffin cups; set aside.

  2. In a large bowl combine blended oats, almond flour, baking powder, baking soda, stevia, pumpkin pie spice, and cinnamon. Mix well. Add eggs, mashed bananas, Greek yogurt, vanilla extract, and pumpkin. Stir until just combined. Fill each prepared muffin cup 3/4 full. 

  3. Bake for 12 to 15 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack before serving. Store at room temperature in an air-tight container for up to 4 days.

Nutrition facts

Servings

90 Calories per serving
1 muffin

Amounts Per Serving

  • Total Fat: 2.5g
  • Cholesterol: 30mg
  • Sodium: 120mg
  • Total Carbohydrates: 12g
  • Protein: 4g

Daily Values

0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%