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Grab that cinnamon and ready the can opener. It’s time to bust out the pumpkin! Supremely moist, naturally sweetened, and packed with pure pumpkin flavor, I perfected this Healthy Pumpkin Muffins recipe over four separate attempts just for you and your fall fervor.

Healthy pumpkin muffins in a muffin pan

When I posted these Healthy Pumpkin Cookies last week, I was hesitant to fully embrace pumpkin season and the thicker sweaters that come with it.

Buuuuut after I shopped ransacked Trader Joe’s, where the festive fall foods were out in full form (check my Instagram “Favorites” highlight for the haul), I went from pumpkin prudent to pumpkin palooza.

Fall baking, here we come!

These tender muffins are sweetened naturally with honey or maple syrup.

I also added oats for their homey flavor and subtle texture.

Since pumpkin can be bland on its own, I made sure to be generous with the warm spices that are critical to bringing out its quintessential taste: cinnamon, nutmeg, ginger, and allspice ensure these muffins are bursting with fall flavor.

If you are the kind of person who lives for the smell of pumpkin spice and harvest-scented candles, you are going to adore the way your kitchen smells as these (or my Pumpkin Scones) bake!

Easy healthy pumpkin muffins

In Search of the Best Healthy Pumpkin Muffins

This recipe began as an innocent adaptation of my one-bowl Healthy Pumpkin Bread.

I had been craving pumpkin oatmeal muffins so I thought, “Great! I’ll just swap out some of the flour in the pumpkin bread for oatmeal, bake the batter in a muffin pan instead, and we’ll be in breakfast heaven before I know it.”


It turns out that one of the things I adore most about baking with pumpkin—its natural moisture makes it ideal for creating healthy versions of my favorite snacks and treats—also means that nailing the right ratio of dry and wet ingredients isn’t, well, cut-and-dried.

All-in-all, it took me four attempts to get these muffins just right (I thought I had it after the third, then did one more tweak for verification purposes).

It was worth it!

Combine the benefits of pumpkin itself (see more in “Healthy Baking with Pumpkin” below) with the fact that these muffins are 100% whole grain and naturally sweetened with honey, and you have a wholesome recipe for fluffy muffins that you can feel good enjoying regularly for healthy breakfasts and snacks.

Healthy pumpkin muffins on a blue plate

Healthy Baking with Pumpkin

When you choose your ingredients thoughtfully, pumpkin muffins are one of the healthiest types of muffins to bake.

  • Canned pumpkin is packed with fiber, potassium, iron, and Vitamin A (which is important for boosting your immune system), as well as a number of healthy antioxidants. You can read about the additional benefits of pumpkin here.
  • Since pumpkin is so moist, it can stand in for oil and butter used in many recipes (pumpkin is a common healthy baking substitute for oil and eggs). In fact, this recipe only requires two tablespoons of oil. This helps lessen the overall calories.
  • Pumpkin’s flavor is not overwhelming, so it allows the recipe’s other flavors to shine. You can get away with a lesser amount of honey or maple syrup to naturally sweeten these muffins. (This Pumpkin Banana Bread is another of my favorite recipes that leverages natural sweetness).

PSSST!!! If you love healthy baking, I promise it’s worth getting a copy of The Well Plated Cookbook, which has muffins and many other healthy baked goods inside!

How to Make Healthy Pumpkin Muffins from Scratch

At their heart, these healthy pumpkin muffins with yogurt are meant to be a healthy breakfast item or snack.

That way you don’t have to feel guilty devouring a healthy pumpkin oatmeal muffin mid-afternoon. (Though if you are looking for a sweeter pumpkin recipe to serve as dessert, try my one-bowl Pumpkin Sheet Cake with Greek Yogurt Cream Cheese Frosting.)

This recipe is incredibly easy if you’re tight on time or don’t want to make a messy kitchen. All of the batter whips up in one bowl with a spatula (which was a major blessing throughout all of my recipe testing!).

The Ingredients

  • Pumpkin. Fall happiness + plenty of health (see above). This recipe calls for one whole can of pumpkin, so you don’t have to waste any amount of an opened can.
  • Greek Yogurt. Provides additional moisture and creates a fluffy, exceptionally moist muffin—not the typical dense muffin that can result from using 100% whole grain.
  • Oatmeal + Whole Wheat Flour. Wholesome, fiber-packed additions that give these muffins a delightfully nutty flavor.
  • Honey. To keep these muffins free from refined sugar, I sweetened them with honey (maple syrup would also work beautifully here). The honey tastes wonderful with the spices, oats, and pumpkin too.
  • Spices. Cinnamon, nutmeg, ginger, and allspice make these muffins instantly warm and cozy. They’re essential for bringing out the perfect pumpkin flavor.

The Directions

Wet ingredients in a mixing bowl
  1. Whisk the oil, honey, and yogurt together, then add the egg and vanilla.
    Pumpkin being whisked into wet ingredients
  2. Whisk in the pumpkin.
    Spices being whisked into wet ingredients
  3. Stir in the baking soda and spices.
    Muffin batter in a mixing bowl
  4. Add the flour and oats, stirring until fully incorporated.
    Batter in a muffin pan with oats
  5. Transfer the batter to the muffin pan, and top the muffins with oats for a little festive decoration.
  6. Bake the pumpkin muffins for 24 to 29 minutes at 325 degrees F. Let cool, then ENJOY!

Healthy Pumpkin Recipe Adaptations

If you’ve made Well Plated recipes before, you’ll likely know one of my go-to healthy swaps is often using applesauce in place of butter and oil.

Here, however, I do not recommend making healthy pumpkin muffins with applesauce in place of the oil. The pumpkin already contributes scrumptious moisture, so adding applesauce in addition to the pumpkin and Greek yogurt would most likely make the muffins too mushy.

These are tried and true recipe adaptations you can enjoy instead:

  • Gluten Free. Baking pumpkin muffins with almond flour is an excellent option to make healthy pumpkin muffins gluten free. Check out this recipe Almond Flour Pumpkin Muffins. You also can follow this recipe, but swap in a 1:1 baking blend for the wheat flour.
  • Vegan. My Vegan Pumpkin Muffins are a perfect fit for what you’re craving!
  • Chocolate Chips. To make healthy pumpkin muffins with chocolate chips, add 2/3 cup of your favorite chocolate chips to the batter. Or for a similar taste and texture with oats too, you’ll devour this Healthy Pumpkin Chocolate Chip Bread.

Storage Tips

  • To Store. Since these healthy pumpkin muffins are so moist, I recommend storing them in the refrigerator in a paper towel-lined airtight storage container for up to 4 days. The pumpkin flavor becomes even more pronounced on day 2.
  • To Freeze. Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired (I like to individually wrap my muffins so I can grab them for quick breakfasts and snacks).
Healthy pumpkin muffins with oats on top

More Healthy Ways to Bake with Pumpkin

Recommended Tools to Make this Recipe

  • Muffin Pan. With this tool, you can whip up any of my healthy muffins at any time.
  • Mixing Bowls. These are stackable and dishwasher- and microwave-safe.
  • Measuring Spoons. Perfect for recipes that require you to measure lots of spices.

Do you have a favorite healthy way to bake with pumpkin? I’m fully stocked and ready to live my best pumpkin spice kind of life!

If you try this recipe, please comment below and let me know how it turned out! I love hearing from you.

Healthy Pumpkin Muffins

4.80 from 50 votes
Easy, one-bowl healthy pumpkin muffins made with oatmeal, honey (no sugar!), yogurt, and warm fall spices. Moist, fluffy, and so delicious!

Prep: 20 minutes
Cook: 25 minutes
Total: 50 minutes

Servings: 12 muffins



  • Preheat your oven to 325°F. Light coat a 12-inch standard muffin tin with nonstick spray.
  • In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
  • Whisk in the pumpkin purée.
  • Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
  • Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
  • Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
  • Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200°F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finish cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.



  • TO STORE: Since these healthy pumpkin muffins are so moist, I recommend storing them in the refrigerator in a paper towel-lined airtight storage container for up to 4 days. The pumpkin flavor becomes even more pronounced on day 2.
  • TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired (I like to individually wrap my muffins so I can grab them for quick breakfasts and snacks).  
  • *For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend of the two. Regular whole wheat flour can also be used, though the muffins will have a heavier texture and more pronounced wheat taste.


Serving: 1(of 12)Calories: 147kcalCarbohydrates: 27gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 14mgPotassium: 125mgFiber: 3gSugar: 13gVitamin A: 5535IUVitamin C: 2mgCalcium: 32mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. Question: Could I throw the oats into the food processor just for a more consistent texture and then leave the ones for the top whole?5 stars

    1. Hi Miranda! I wouldn’t recommend this, as the ground oats could make your muffins dry. I hope you enjoy the recipe if you try it!

    1. Hi Nida! Since oat flour and regular flour react very differently in baking, I wouldn’t recommend this swap. I hope you enjoy the recipe if you try it!

      1. Hi Maya! You can use whole wheat flour, but the muffins will have a heavier texture and more pronounced wheat taste. I do not recommend swapping in almond flour here. If you want an almond flour recipe, I suggest trying my Almond Flour Pumpkin Muffins instead.

  2. These muffins are awesome!  They are delicious and pack a lot of flavor.  The recipe is simple and easy to follow. They are also very WW friendly!  Yum for the win!!!5 stars

  3. Hi! If I wanted to use sugar instead of honey or maple syrup, how much do you think I should use? Thanks! Looking forward to making these :-)

    1. Hi Helene! Since this recipe was only tested with a liquid sweetener, I can’t say for certain how sugar would turn out. If you decide to experiment with it, I’d love to hear how it goes!

  4. I made this with whole wheat flour and loved it!! Do you think I could replace the whole wheat flour with almond flour to make it gluten free?
    Love your site and we make lots of your recipes5 stars

    1. I’m so happy that you enjoyed them, Roma! Thank you for sharing this review! I wouldn’t recommend using almond flour here, as it reacts very differently in baking. If you want an almond flour recipe, I suggest trying my Almond Flour Pumpkin Muffins instead.

  5. I was wondering if I could use 3/4 tsp pumpkin pie spice in addition to the cinnamon and salt, and omit the nutmeg, allspice and ginger? Thank you ! I am eager to try the recipe.

    1. Hi Sherry! I haven’t done this myself, but think you could try it. Most pumpkin pie spices have cinnamon included also. I hope you enjoy the recipe!

  6. Sounds great, and I’d love to try it. Can fresh pumpkin be used i/o canned, and if so, how? No canned pumpkin available where I live…


    1. Hi Mirel, I think this would work fine with homemade pumpkin puree. I’d do an internet search for cooking down fresh pumpkin to a puree and try that here!

  7. These are my go-to pumpkin muffins. They are delicious and feel-good (health-wise). I’ve made them multiple times. My kiddos love them. Thank you for this recipe!!5 stars

  8. I just made these with my greaddaughter, and they were delicious! We added some toasted pecans to some, and also added some chopped crystalized ginger to some, and some dark chocolate, (we were curious!) and all were wonderful. Thank you for the recipe!5 stars

    1. Hi Carey! I haven’t tried these as mini muffins myself, but you could certainly experiment with it. I hope you enjoy the recipe if you try it!

  9. Hi Erin! Love your website and your new cookbook!!
    One of our favorite fall recipes (before I found your website) was for Pumpkin Apple Streusel Muffins. The apple – pumpkin combination is delicious! Do you think it would work to add apples to your pumpkin muffins? I worry that the extra moisture would be a problem.
    Thanks !

    1. Thank you for your kind words, Sue! I haven’t tried adding apples, so it would be an experiment. If you decide to play around with it, I’d love to hear how it goes!

  10. These muffins are amazing! I used fresh pureed pumpkin, instead of canned, and the flavors are wonderful.5 stars

  11. I would love to try this recipe but use oat flour instead of the white or whole wheat flour and eliminate the oats.
    Would that work?

    1. Hi Ann! Since oat flour and regular flour react very differently in baking, I wouldn’t recommend this swap. I know this isn’t the answer you were hoping for, but I want to make sure these turn out perfectly for you!

  12. Super easy recipe! I did add pecans and topped muffins with roasted pumpkin seeds for boost in protein, little extra crunch. I also substituted Bob’s all purpose gluten free flour for whole wheat for family with allergies. Thanks!5 stars

  13. Cant wait to try these! I have pumpkin pie spice, if I omit the other spices and just use pumpkin pie spice how much would I need?

    1. Hi K! I haven’t tried this swap myself, so I’m afraid I can’t offer an exact amount. If you decide to try it, I’d love to hear how it goes!

  14. Hi Erin,

    The muffins smell good! However, the baking time for mine seems to be doubled and it’s not done yet as I am typing now. I use the regular 12 muffin tin. I am now worried that I might over bake the outside and the inside is still kind of doughy. Thank you for your recipe!!!

    1. Like another baker who posted here, the time and/or temp didn’t work for me. Although I followed your directions exactly — and I’m not a novice baker — I had to increase the time and temperature in order to produce a more satisfactory muffin. Could you please review your recipe to see if there has been a typo somewhere? Thank you!

      1. Hi Gabrielle! Thanks for checking, the recipe is correct as written; the baking temp is lower than other muffins, because of the use of honey and the moisture of the pumpkin. Every oven is different, so you may want to use an oven thermometer to check the temp and adjust accordingly. Hope this helps!

  15. HI! This recipe looks so yummy. Has anyone tried subbing oat flour for the flour. Would love to make these gluten free.
    Thank so much!

    1. Hi Jeannette! Unfortunately, I don’t recommend that swap here, as regular flour behaves very differently in baking than oat flour. You could try using a 1:1 GF baking flour blend instead. I hope this helps!

  16. I love this recipe! Working on making healthier foods since we are now seniors with heart disease.. I did use whole wheat flour by accident thinking that’s what it said haha, turned out great but, a little more bland to my liking, so next time I will try adding more on the spices. The texture is wonderful and the honey was just enough sweetener. Can’t wait to try your other recipes..5 stars

  17. These are amazing and I don’t feel guilty eating them. Seriously delicious and couldn’t wait to have one each morning. These will surely become a staple in our house. Bravo!5 stars

  18. I love these muffins SO MUCH! I halved the amount of honey and didn’t use greek yogurt. And substituted wheat flour for normal All-Purpose flour. It turned out SO delicious! I also made them in a mini muffin tin. So cute! 100% recommend you try. Note: Mine were a little doughy at first to but after a few hours they set up perfectly fine.5 stars

  19. The muffins came out perfectly! They were a tad dry but that could because it was my first time making them. I used maple syrup, added walnuts and added extra Trader Joe’s Pumpkin Spice. A perfect, healthy snack for mid-morning coffee!5 stars

  20. I wasn’t the only one in the family doing a happy dance enjoying these wonderful muffins for an anytime snack. The pumpkin, spices and oatmeal combine for a flavorful “Party” on your tastebuds! My husband declared: “You can make these often as you want, they’re sooo good!” I can’t argue with that sentiment. Thanks for another magnificent recipe that will be used often and relished every time they’re eaten! They’re so moist, easy to make and flavorful. I didn’t have a muffin tin so I used a non-stick 8×11″ pan with an 18 portion divider insert and they turned out perfect.5 stars

  21. I love these muffins! I’m a fellow foodie, and I’m always looking for healthy, yummy recipes. I really love that this recipe consists primarily of pumpkin puree, greek yogurt, oats, and maple syrup. So much healthier than other muffin recipes. I first made these with my niece and nephew. Immediate family favorite! I’ve made them again plenty of times. They are a guilt-free dessert or breakfast for me. I like to eat them with nonfat greek yogurt. Great for all seasons and any meal or snack! Thanks!5 stars

  22. Hye Erin,
    Im from Kuala Lumpur,Malaysia, Thank you sharing this recipe. Muffin smell so good & so yummy!!.I like it very much😘

  23. Really enjoy these muffins! Second time making this recipe. I love that the recipe uses a whole can of pumpkin (I always forget about leftover canned pumpkin!) I bought vanilla Greek yogurt by mistake, worked out fine. I also added a handful of chopped walnuts for crunch.

    I’m pregnant and this has been one of my favorite breakfasts!5 stars

  24. Erin, thank you for this outstanding recipe! I rarely leave comments, but I just had to acknowledge your incredible work here. I only used a dollop of yogurt, 2 teaspoons TJ’s Pumpkin Pie Spice, extra virgin olive oil, whole wheat pastry flour and added chopped walnuts like another reviewer. I appreciate that they’re not too sweet. Just finished my second one straight out of the oven :D

    In gratitude, Jean5 stars

  25. Great muffin for those trying to cut added sugar. I had a partial can of pumpkin puree and used applesauce for the remaining balance. I also used whole wheat flour. I believe the yogurt really helped produce the rich, dense, moist results.5 stars

  26. Overall, this is a great recipe! I made it today with a few tweaks / substitutions. I wanted to make it lower points on WW, so I omitted the oil, used Truvia brown sugar blend as the sweetener, used an entire 5.3 oz container of greek yogurt to add back moisture that may have been lost without oil and liquid sweeteners, used all purpose flour, and omitted the allspice. My husband and I both like them, but may cut back a little in the spices next time to adjust it for our tastes. Btw, for anyone on WW, these are 3 points each on the blue plan with the changes I made. 😊4 stars

  27. What an amazing recipe! So moist and feel great after eating it. Not too sweet and perfect for those fall rainy days. I had some leftover pumpkin puree from a can and used all of what I had left and put some walnuts on top. Definitely delicious!5 stars

  28. I really wanted to like these since they are so healthy but I just don’t. I did feel good about giving them to my 23 month old as a treat but I won’t be making them again. I found they had very little flavor.1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, Jackie. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  29. This was delicious! I didn’t have any coconut oil so I used light tasting olive oil. It did take a few extra minutes beyond suggested cooking time to get all the way cooked, so just be aware to check with toothpick and thermometer. So moist and flavorful. My husband, who isn’t big on healthy stuff, was shocked to hear there was no sugar or butter and absolutely loved these. Thankful for another wonderful recipe!5 stars

  30. This was absolutely delicious. Perfection! I followed recipe as is (including freshly grated nutmeg) and it was worth every 5 stars. I especially love how the entire 15oz can of pure pumpkin was used!

    Question: My son can’t have dairy… can I sub Greek with soy yogurt?5 stars

    1. Hi Caroll! So glad you enjoyed the muffins! Thank you for this kind review! I haven’t tried it myself but you should be able to use soy yogurt. Hope this helps!

  31. I’ve made these many times and they are amazing! Shared them with several of my family & friends and everyone raves about them. Super moist with the perfect amount of sweetness plus they are so very easy to make.5 stars

  32. Coconut oil is high is saturated fat so I use safflower or avocado oil instead. Also, to reduce the amount of sugar, I use truvia with a bit of E.D. Smith Syrup….delish ! And guilt free

  33. These were so delicious! Made them as written + a handful of toasted walnuts. Super easy & substitutions can be made easily based on what’s in the pantry! Thank you so much, I’ll definitely be making these again 😊😊5 stars

  34. I’m excited to make these! Can I substitute Date syrup for the honey to reduce glycemic index and also use full fat Greek yogurt?

    1. Hi Lynne, I haven’t used these substitutions before so it would be hard to say. If you decide to experiment, let me know how it goes!

  35. My muffins never got to 200* –
    They seemed to top out at 180 despite staying in longer. Maybe it was because I used a silicone muffin pan?

    1. Hi Emily! Your oven may not run as hot as mine, so you might need to increase the temperature a little. Hope this helps!

    1. Hi Jillian, I’ve only tested the recipe as written so it would be hard to say for sure. If you decide to experiment, let me know how it goes!

  36. Hi there, how much cups of pumpkin purée does this recipe require? My can is more than 15 ounces! Looks yummy, can’t wait to try it!

    1. Hi Valerie, I haven’t really measured it out but looking online it’s about 2 1/2 tablespoons short of 2 cups. Hope you enjoy it!

  37. We found this recipe last fall and have made it regularly since. My son (4 yo) named them “pumcakes” and that is what we call them in our household! Thank you for sharing!5 stars

  38. These are absolutely amazing! Incredibly moist and flavorful. So easy with just one bowl. I even put the batter in a cake pan and made it into a mini cake with Erin’s cream cheese frosting recipe. Will definitely be making these a lot more!5 stars

  39. These are great!! I used all oat flour and they came out perfect. I added some Pepita’s on top, small piece of Lily’s dark chocolate and flaky salt! They are a nice size as well. Also used sugar free syrup to save on sugar and calories.5 stars

  40. Make these to keep in the freezer for a quick breakfast. Love them! Like to add a few chocolate chips sometimes too :)5 stars

  41. I made these and they are perfect with a cup of coffee in the morning. I used 1/2 honey and 1/2 maple syrup. I also used whole wheat flour. I added some chocolate chips to the top before baking them. I will definitely use this recipe again.5 stars

  42. Hi, I followed the recipe exactly and left them in a bit longer as the centre was still soft. Toothpick had muffin mix on it despite the 200 degree centre. After they cooled the centre was still soft and doughy, almost raw. Is that how the muffins are supposed to be? Extremely soft?3 stars

    1. Hi TJ! I’m sorry to hear you had trouble with the recipe. It’s really hard for me to know what went wrong without being in the kitchen with you but it sounds like it needed an extra minute or two in the oven. They will be soft but not raw.

  43. I make these on a weekly basis. I do add chocolate chips and I double the amount of spices and add 1/4 tsp.
    of Cardamon. I freeze them and then take one out daily to have with my coffee. Delicious!5 stars

  44. These are very moist and delicious. I made them for the first time today. They aren’t quite sweet enough for me, so when I make them again I either will add white chocolate chips, or maybe add some regular sugar on top of the maple syrup. (they still have great ingredients, I don’t mind a little extra sugar).4 stars

  45. I’ve made this recipe several times over the past couple of years and my wife and truly like it. I can use up garden sugar pumpkin puree. I prefer to use 3/4 cup all purpose to 1/2 cup whole wheat flour for the recipe. We use honey and I like to add an extra tablespoon to the recipe to bump up the sweetness just a tad. Great healthy all-season recipe. Awesome for breakfast or as a healthy snack with cup of tea.5 stars

  46. These are amazing! For mini muffins I baked them at 325 for 15 minutes. They are the perfect snack for my preschooler!5 stars

  47. Yummy! I realized partway through that we were out of vanilla extract (how did that happen?!!). I amped up the cinnamon to 2t (would not repeat that) and zested a small orange. The orange flavor was actually delicious! It was strong enough that I rebranded them to pumpkin-orange muffins for my family. Halving or thirding the zest would probably be nice, subtle addition. This batch was a bit over-moist for me, but I may have been imprecise in some of my measures.4 stars

  48. I made these with Siggi’s coconut yogurt, used granulated honey but a bit less than called for, used coconut oil, and replaced the flour with fresh ground at home Einkorn flour, and added 72% dark chocolate chips from Trader Joe’s. These were pure heaven. Making again and again. I’ll cut back even more of the granulated honey though next time since the chocolate chips have some sugar and I don’t want them sweet.

        1. Hi Rae, Not for these muffins but you could give these a try: or these: Enjoy!

  49. I love this recipe. I use coconut cream instead of yogurt and they are moist and delicious. The only issue is that the oats dont quite cook enough and so cause a bit of gassiness. Ive tried several different brands of rolled oats. I might try briefly soaking next time and see if that helps. Overall this is a really filling transportable breakfast. And it is pretty low in sugar per muffin. Great recipe for those on kidney stone diets ( low oxylate low sodium and within added sugar goals) – bonus!.4 stars

  50. I’m gonna be honest, I’ve only tasted the batter because these are still in the oven, but nonetheless I am confident these are gonna be incredible. I replaced the egg with banana as we are egg free, and did half the honey as well as added a 1/4 cup applesauce to make up for the reduced honey. The batter is fantastic, I am so excited to eat these for breakfast!!!5 stars

    1. Hi Nancy! I haven’t tried it myself but a few readers have added walnuts with great success. If you decide to experiment, I’d love to know how it goes!

  51. Overall, we liked these a lot… I used honey and coconut oil; I swapped out the whole wheat flour for 1 cup gluten free 1:1 all purpose and 1 scoop vanilla casein protein powder, and these turned out excellent! Personally, I didn’t think they need more sugar, but my husband said he’d like them more with more sugar. Plan to make them again for sure… I would add more spices next time, though!