Marlow was in charge so of course chocolate chips went in! – they ate half of them as an ‘after school snack’, and a couple more went into their lunch the following day. Found on Instagram at Pinch of Yum, these take mere moments to whip up – enjoy!
2 c. large flake oatmeal
1 c. pumpkin purée AND 6 oz. plain Greek yogurt
1/2 c. maple syrup AND 2 eggs
1 t. baking soda AND a pinch of cinnamon AND salt
1/2 c. + chocolate chips (optional)
Preheat the oven to 375 and lightly grease a 12-cup muffin tin.
In your blender (or food processor), pulse the oats for several seconds until they’re mostly smooth. Add in everything else on top of the ground oats (except for the chocolate chips), and pulse again until the mix is well blended – you may need to scrape down the sides once or twice. Stir in the chocolate chips, if using, then scrape the batter evenly into your prepared muffin tin. Bake for about 15 minutes until the centers are set and bounce back to a light touch. Leave the muffins in the tin for about 5 minutes before turning them out onto a rack to cool completely before storing or freezing.