Gluten-free oatmeal muffins with pumpkin seeds and nuts are a delicious grab-and-go breakfast when you want a healthy and delicious way to start the day!
Oats have been shown to lower cholesterol and aid with weight management, which makes them great for people living with diabetes. If you’re looking for more ways to incorporate them into your diet, give these oatmeal muffins with pumpkin seeds and nuts a try!
The problem with oatmeal is that people often add in things like brown sugar and dried fruit which can lead to blood sugar spikes. But with these easy, delicious, and fool-proof muffins, you’ll have energy for hours and no sugar crash!
How to make oatmeal muffins with pumpkin seeds and nuts
Ready to see how easy it is to whip up a batch of yummy muffins to start the day? Let’s get baking!
Step 1: Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray.
Step 2: In a large bowl, whisk together the eggs, almond milk, banana, coconut oil, stevia, and vanilla extract.
Step 3: In a medium bowl, whisk together the oats, baking powder, cinnamon, and salt.
Step 4: Add the oat mixture to the egg mixture and stir until just combined.
Step 5: Divide the batter among the muffin cups. Sprinkle with pumpkin seeds, coconut chips, and almonds.
Step 6: Bake for about 25 minutes or until the muffins are dry on top.
Step 7: Cool the muffins in the pan on a cooling rack for 5 minutes, then run a small spatula around each muffin to remove them from the pan.
Step 8: Let the muffins finish cooling on the rack.
I know it’s hard to wait, but letting the muffins cool helps give them the best texture. Give them a few minutes, then enjoy!
Variations for your morning muffins
Not a fan of bananas or don’t have any on hand? Feel free to use canned pumpkin or cinnamon applesauce instead!
Want to mix it up with your toppings? Chopped pecans, walnuts, or any other type of nut would be delicious. You could also throw on some sugar-free chocolate chips for a little extra deliciousness!
Alternatively, you could mix the chocolate chips right into the batter. Blueberries would be a great mix-in as well for a little flavor twist!
Who doesn’t love a healthy and delicious breakfast you can eat on the go? Store your muffins in an airtight container on the counter for a few days or in the refrigerator for up to a week and enjoy one whenever you like!
These muffins also freeze beautifully. Place them in a freezer-safe container and store for 3-6 months.
Other healthy muffin recipes
Who doesn’t love grabbing a yummy muffin to start the day or as an afternoon pick-me-up? Best of all, they can be sweet or savory depending on what you’re in the mood for!
Here are a few of my favorite muffin recipes I know you’ll love:
For even more nutritious ways to start the day, make sure you check out my favorite Diabetic Smoothie Recipes!
When you’ve tried these muffins, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Oatmeal Muffins with Pumpkin Seeds and Nuts
- 2 large eggs
- 1½ cups unsweetened almond milk
- 1 ripe banana (mashed)
- 2 tablespoons coconut oil (melted)
- ¼ cup Stevia
- 1 teaspoon pure vanilla extract
- 3 cups rolled oats (gluten-free, uncooked)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon Kosher salt
- 2 tablespoons pumpkin seeds
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons slivered almonds
- Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the eggs, almond milk, banana, coconut oil, stevia, and vanilla extract.2 large eggs, 1½ cups unsweetened almond milk, 1 ripe banana, 2 tablespoons coconut oil, ¼ cup Stevia, 1 teaspoon pure vanilla extract
- In a medium bowl, whisk together the oats, baking powder, cinnamon, and salt.3 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon Kosher salt
- Add the oat mixture to the egg mixture and stir until just combined.
- Divide the batter among the muffin cups. Sprinkle with pumpkin seeds, coconut chips, and almonds.2 tablespoons pumpkin seeds, 2 tablespoons unsweetened shredded coconut, 2 tablespoons slivered almonds
- Bake for about 25 minutes or until the muffins are dry on top.
- Cool the muffins in the pan on a cooling rack for 5 minutes, then run a small spatula around each muffin to remove them from the pan.
- Let the muffins finish cooling on the rack.
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