Gluten-free oatmeal muffins with pumpkin seeds and nuts are a delicious grab-and-go breakfast for a healthy way to start the day!
These easy, delicious, and fool-proof oatmeal muffins with pumpkin seeds and nuts are perfect for breakfast on the go!
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, these oatmeal muffins will give you energy for hours without a sugar crash!
Why you will love oatmeal muffins with pumpkin seeds and nuts
- They’re packed with fiber and healthy fats
- They’re super easy to make
- You can customize them however you like
- They’re great for on-the-go breakfasts or snacks
- They’re so delicious and satisfying
Oatmeal muffins with pumpkin seeds and nuts ingredients
You only need a handful of ingredients to whip up a batch of yummy muffins. Let’s get baking!
- Oats — Old-fashioned gluten-free rolled oats give the muffins a hearty texture and are a great source of fiber. I don’t recommend using steel-cut oats since they require cooking to become soft and edible.
- Eggs — Help bind the muffins while adding protein.
- Almond milk — You can use any unsweetened plant-based milk to keep the muffins moist without adding extra sugar.
- Banana — Make sure you use a ripe banana to naturally sweeten the muffins and add moisture.
- Coconut oil — Adds healthy fats and keeps the muffins soft.
- Stevia — I like to use Stevia for my low-carb sweetener, but you can also use monk fruit.
- Vanilla extract — Adds warmth and enhances the natural sweetness of the banana.
- Baking powder — You want to use fresh baking powder for the best results.
- Cinnamon — Adds warmth and a subtle spice.
- Salt — You can adjust to taste to enhance the flavors of the muffins.
- Pumpkin seeds and slivered almonds — For crunch and a boost of healthy fats.
- Shredded coconut — Use unsweetened coconut to add a nutty, tropical flavor to the muffins.
How to make oatmeal muffins with pumpkin seeds and nuts
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!
Recipe tips and tricks
- Make sure you use a ripe banana to add natural sweetness while keeping the muffins soft and moist.
- Avoid overmixing the batter. Instead, stir until just combined to keep the muffins light and fluffy.
Substitutions and variations
- You can swap almond milk with any other unsweetened plant-based milk like oat, soy, or coconut milk.
- If you don’t like Stevia, feel free to use another low-carb sweetener.
- Add mix-ins like sugar-free chocolate chips or blueberries to customize the muffins however you like.
- For more warm spice flavor, add a pinch of nutmeg or allspice to the batter.
What to eat with this recipe
Enjoy your grab-and-go breakfast muffins alongside a skinny vanilla almond latte for a boost of caffeine!
For a non-caffeinated option, orange cinnamon breakfast tea or spiced ginger tea would be lovely. You also can’t go wrong with a mug of keto hot chocolate.
If you want to add a boost of protein, enjoy a muffin with some chocolate overnight oats. You could also whip up a vegan peanut butter protein smoothie.
Storage and freezing
- Store muffins in an airtight container on the counter for a few days or in the refrigerator for up to a week.
- You can also freeze oatmeal muffins in a freezer-safe container and store them 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!
You can also check out this roundup of my favorite low-carb muffin recipes!
Oatmeal Muffins with Pumpkin Seeds and Nuts
Ingredients
- 2 large eggs
- 1½ cups unsweetened almond milk
- 1 ripe banana, (mashed)
- 2 tablespoons coconut oil, (melted)
- ¼ cup Stevia
- 1 teaspoon 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
Instructions
- 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 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.
