I hope all is well! Today I am posting a recent low FODMAP muffin recipe that I shared on my Instagram account. There have been a few requests to share this muffin recipe here for easy printing of the recipe. I also know some of you are not on Instagram and I wanted you to have this recipe as well.
This Oat + Pumpkin blender muffin is quick and easy to make as well as nourishing.
You can get creative with the toppings to add your own personal touch. I often add a few dark chocolate chips when I am craving a sweet treat in the morning. This recipe creates a lower sugar, less sweet muffin.
We make blender muffins in the morning at least once per week. I love the ease of mixing the ingredients in just the blender. Plus, waking up to a warm muffin to enjoy with my delicious coffee is a nice way to ease into my day.
Blender Oat + Pumpkin Muffins
- 2 1/4 cup old fashioned rolled oats
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice seasoning
- 1 teaspoon cinnamon
- 2 large eggs
- 1 teaspoon baking soda
- 3 tablespoons maple syrup
- 1/4 cup olive oil
- 1/2 cup lactose free cow's milk (can sub in suitable almond or rice milk)
- Toppings: rolled oats, chia seeds, hemp seeds, pumpkin seeds, dark chocolate chips, chopped pecans
- Preheat oven to 350 degrees F.
- Add oats, pumpkin, pumpkin spice seasoning, cinnamon, eggs, baking soda, maple syrup, olive oil, lactose free milk in to blender.
- Blend mixture until creamy, about 2 minutes.
- Add batter to lightly oiled muffin tins ( I used a larger size muffin tin which yields 6 muffins, a regular size muffin tin may yield 8 muffins), filling muffin cup about 3/4 full.
- Sprinkle top of muffins with about 1/2-1 teaspoon of the various toppings, as desired.
- Bake muffins 20 minutes for traditional muffins or 25 minutes for larger size muffin--or until cake tester comes out clean.
In other news, I have been on live on Instagram on Thursdays doing a Digestive Instagram LIVE Health Series with a number of health professionals: GI doctors, GI psychologists and GI dietitians. These Instagram lives have been recorded and housed on my IG TV, which you can access via my instagram profile page.
Here are the remaining January Digestive Health Instagram Live series and dates, I hope you can join the fun!
That’s all for now. Stay well, my friends. xx
18 replies on “Blender Oat + Pumpkin Muffins“
Please keep posting here. I do NOT use Instagram. (I’m not a total Luddite; I do use Twitter & LinkedIn.). I look forward to your posts and cook/bake many of them.
Before I workout on the weekends, I eat one small homemade muffin. (I make a big batch and put them in the freezer.). I find it gives me enough carb energy to power through but isn’t so much food that I feel too full to work-out. I’ll be done soon w/ your wonderful corn-chia-banana muffins & will try these next.
Okay, Julie! I will try to post here as well! thanks for the comment. 🙂
Could you please give the nutritional values for the muffins? Fat, carb, and protein and calories per muffin?
Hi Judith, I realize some people like or may need to have nutritional value for recipes, such as with diabetes–but I believe that for the vast majority of people living with IBS it does more harm than good. It moves people away from listening to their body’s internal cues- how food makes them feel–and instead focuses on external cues which may lead to hyper-vigilance and in more extreme cases disordered eating.
Can you substitute flax eggs?
Worth a try, Naomi–but I have not tried this myself.
Thank you so much for this recipe. I love muffins and enjoy taking one for the road when I Am out and want to grab a cup of coffee.
You are most welcome, Bunny! We love these muffins on the go too!
My “old” blender can not handle this batter. Can I just mix it up in a bowl? Is the blender needed to pulverize the old fashioned oats or could I use quick oats? I am on the FODMAP diet and always looking for things I can eat. Emily Haller from U of M made all the difference for me as I started this FODMAP journey. I have found your site VERY helpful. Thanks so much.
Hi Cathy, if you do not have a blender that can pulverize the oats–I might just buy oat flour at the store. Then I would mash the bananas and mix in all the ingredients until a creamy batter. You may have to add some water to thin–as oat flour is very fine –and works a bit differently in the batter compared to blenderized oats. Glad you have had success with Emily Haller–I am not surprised she is a brilliant GI dietitian.
Hi Kate- Love these muffins…so yummy! Can’t wait to try sweet potatoes or papaya. You always do such an awesome job with texture, and just the right amount of sweet. My hubby loves them. I my blender bogged down also, but Cathy could use a coffee grinder or a mini food processor instead. Its nice to be able to print out your recipes for friends and family. Thanks so much!
Your blender pumpkin/oats muffins went down well, as my husband likes to say. To my eye, they were flatter than I’m accustomed to seeing. I’m wondering if the gluten free oats I used could make that difference. Also, 2 minutes in my Vitamix blender–the batter heated up in this time–may have been overblending? Thank you for recipes catering to digestive frailties.
Glad they went down well! Gluten free baking without added gums tends to provide a more dense or flat product. I like to make them with whole grain low FODMAP grains for health and nutrition–so it’s a small price to pay. Maybe reduce the blending time–Vitamix blenders are pretty powerful!
I’m wondering if you used a Vitamix food processor rather than a Vitamix blender. The blender is much slower, so it doesn’t heat up like a processor.
I use the vitamix blender. 🙂
As soon as I saw your IG post for these muffins, I began pulling out the ingredients to make them. I used my Vitamix blender, and they turned out great. I topped them with chocolate chips, walnuts, coconut flakes and chia seeds, and my husband loved them. I just texted a link to my daughter. Thank you for all the recipes you share.
Glad you like them Sherry!
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