Making Thyme for Health · by Sarah Rotavera★ 4.3 (3)
Vegan Pumpkin Blender Muffins
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 9%
CARBS 30G60% OF CAL
8G FIBER7G SUGAR14G OTHER
FAT 9G38% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin muffins made with oats, almond butter, and maple syrup. Soft and lightly sweet, they're a healthy treat for breakfast or snacking.
dessertamericanbaked good🥧 baking dish🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 cup pumpkin puree (see post for notes on brands of puree)
- ⅓ cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ¼ cup pure maple syrup
- ¼ cup almond butter (see post for possible subs)
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 1-2 teaspoons ground cinnamon (use 2 if you prefer more spice, can also use pumpkin pie spice for more flavor)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark chocolate chips (plus more for topping)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 9%
CARBS 30G60% OF CAL
8G FIBER7G SUGAR14G OTHER
FAT 9G38% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 152mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.