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Gluten-free oatmeal muffins with pumpkin seeds and nuts are a delicious grab-and-go breakfast when you want a healthy and delicious way to start the day!

Overhead view of a plate of oatmeal muffins stacked on top of each other next to a smaller plate with 1 muffin and a napkin

Oats have been shown to lower cholesterol and aid with weight management, which makes them great for people living with diabetes. If you’re looking for more ways to incorporate them into your diet, give these oatmeal muffins with pumpkin seeds and nuts a try!

The problem with oatmeal is that people often add in things like brown sugar and dried fruit which can lead to blood sugar spikes. But with these easy, delicious, and fool-proof muffins, you’ll have energy for hours and no sugar crash!

How to make oatmeal muffins with pumpkin seeds and nuts

Ready to see how easy it is to whip up a batch of yummy muffins to start the day? Let’s get baking!

Ingredients in separate bowls and ramekins on a white backdrop, as seen from above

Step 1: Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray.

Step 2: In a large bowl, whisk together the eggs, almond milk, banana, coconut oil, stevia, and vanilla extract.

Wet ingredients whisked together with a metal wisk in a glass bowl on a white background

Step 3: In a medium bowl, whisk together the oats, baking powder, cinnamon, and salt.

Dry ingredients in a glass bowl on a white backdrop, as seen from above

Step 4: Add the oat mixture to the egg mixture and stir until just combined.

Dry and wet ingredients mixed together in a glass bowl with a rubber spatula, as seen from above

Step 5: Divide the batter among the muffin cups. Sprinkle with pumpkin seeds, coconut chips, and almonds.

Muffin batter poured into two red silicone muffin pan with six muffins in each pan, as seen from above on a white backdrop

Step 6: Bake for about 25 minutes or until the muffins are dry on top.

Two red silicone 6-muffin pans with baked muffins inside on a white backdrop

Step 7: Cool the muffins in the pan on a cooling rack for 5 minutes, then run a small spatula around each muffin to remove them from the pan.

Step 8: Let the muffins finish cooling on the rack.

I know it’s hard to wait, but letting the muffins cool helps give them the best texture. Give them a few minutes, then enjoy!

Stack of three muffins on a white plate with a bite taken out of the top one

Variations for your morning muffins

Not a fan of bananas or don’t have any on hand? Feel free to use canned pumpkin or cinnamon applesauce instead!

Want to mix it up with your toppings? Chopped pecans, walnuts, or any other type of nut would be delicious. You could also throw on some sugar-free chocolate chips for a little extra deliciousness!

Alternatively, you could mix the chocolate chips right into the batter. Blueberries would be a great mix-in as well for a little flavor twist!

A platter with a stack of muffins, closeup on the nearest muffin and at least 7 more in the background

Storage

Who doesn’t love a healthy and delicious breakfast you can eat on the go? Store your muffins in an airtight container on the counter for a few days or in the refrigerator for up to a week and enjoy one whenever you like!

These muffins also freeze beautifully. Place them in a freezer-safe container and store for 3-6 months.

Stack of muffins on a white plate with a napkin in the foreground, as seen from the side

Other healthy muffin recipes

Who doesn’t love grabbing a yummy muffin to start the day or as an afternoon pick-me-up? Best of all, they can be sweet or savory depending on what you’re in the mood for!

Here are a few of my favorite muffin recipes I know you’ll love:

For even more nutritious ways to start the day, make sure you check out my favorite Diabetic Smoothie Recipes!

When you’ve tried these muffins, please don’t forget to let me know how you liked them and rate the recipe in the comments below!

Oatmeal Muffins with Pumpkin Seeds and Nuts

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Gluten-free oatmeal muffins with pumpkin seeds and nuts are a delicious grab-and-go breakfast when you want a healthy and delicious way to start the day!
Author: Diabetic Foodie
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 50 minutes
Servings: 12

Ingredients 

Instructions

  • Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray.
  • In a large bowl, whisk together the eggs, almond milk, banana, coconut oil, stevia, and vanilla extract.
    2 large eggs, 1½ cups unsweetened almond milk, 1 ripe banana, 2 tablespoons coconut oil, ¼ cup Stevia, 1 teaspoon vanilla extract
  • In a medium bowl, whisk together the oats, baking powder, cinnamon, and salt.
    3 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon Kosher salt
  • Add the oat mixture to the egg mixture and stir until just combined.
  • Divide the batter among the muffin cups. Sprinkle with pumpkin seeds, coconut chips, and almonds.
    2 tablespoons pumpkin seeds, 2 tablespoons unsweetened shredded coconut, 2 tablespoons slivered almonds
  • Bake for about 25 minutes or until the muffins are dry on top.
  • Cool the muffins in the pan on a cooling rack for 5 minutes, then run a small spatula around each muffin to remove them from the pan.
  • Let the muffins finish cooling on the rack.

Notes

This recipe is for 12 muffins.
Leftovers can be stored in an airtight container on the counter for a few days, in the refrigerator for up to a week, or in the freezer for up to 6 months.

Nutrition Info Per Serving

Nutrition Facts
Oatmeal Muffins with Pumpkin Seeds and Nuts
Serving Size
 
1 muffin
Amount per Serving
Calories
141
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
15
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.6
g
Monounsaturated Fat
 
0.7
g
Cholesterol
 
31
mg
10
%
Sodium
 
235.5
mg
10
%
Potassium
 
88.3
mg
3
%
Carbohydrates
 
17.1
g
6
%
Fiber
 
2.9
g
12
%
Sugar
 
1.9
g
2
%
Protein
 
5.3
g
11
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
14.2
g
* Percent Daily Values are based on a 2000 calorie diet.