Blender Oatmeal
Pumpkin Muffins

This muffin recipe is a go-to for a healthy treat to add to lunch boxes or snacks. It's naturally gluten free, uses only one bowl (the blender!), chock full of protein and nutrients, and best of all, delicious!
Katherine Andrew Headshot

By Katherine Andrew, MPH, RD, LDN

With all this awful weather we’ve been having my family has been retreating to the kitchen most days.  This muffin recipe is one of my go-to recipes as a healthy treat to add to lunch boxes or snacks.  It’s naturally gluten free, uses only one bowl (the blender!), chock full of protein and nutrients, and, best of all, delicious.


Use any kind of milk (cow’s milk or plant based options) that your family prefers, and mix up the nut or seed butter based on preferences and allergies.  You can even substitute coconut oil if you can’t do nuts or seeds.


  • 1/2 can Pumpkin puree
  • 2 Eggs
  • 1/4 cup milk (cow’s or plant based) 
  • 2 cups Rolled oats
  • 1/4 cup peanut, almond or sunflower seed butter 
  • 1/3 cup Maple syrup
  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1/2 cup chocolate chips
  • Optional (2-4 Tbsp Collagen or Protein powder)


  1. Turn on the oven to 350 degrees. 
  2. Butter or use cooking spray to coat a mini muffin pan thoroughly.  
  3. Add all ingredients except the chocolate chips to a blender or food processor. 
  4. Turn on and blend until well combined, usually 30-60 seconds.  
  5. Add more milk by the tablespoon if it’s too thick until the consistency of thick pancake batter.  
  6. Spoon or pour batter into the prepared muffin pan. 
  7. Bake for 17-18 minutes or until golden brown on the edges.  
  8. Allow to cool, then devour!

Katherine Andrew, MPH, RD, LDN is a Registered Dietitian Nutritionist with a Masters degree in Public Health with nearly fifteen years of experience in community public health and private nutrition counseling. Her work experience includes individual and group health counseling, interactive workshops, food systems consulting, non-profit program development and management, and safe skin care advocacy and promotion. She works with clients to identify and address health concerns, navigate food sensitivities, explore body image, plan healthy meals for themselves and their families, evaluate and improve hormone health, maximize stress management, and restore their relationship with eating so they can enjoy food and thrive. Gut health, food sensitivities, hormones, family food dynamics, and intuitive eating are a few of Katherine’s passions and specialties.

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