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Oatmeal Muffins with Pumpkin Seeds and Nuts
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4.67 from 6 votes

Oatmeal Muffins with Pumpkin Seeds and Nuts

Gluten-free baked oatmeal in muffin form topped with pumpkin seeds, nuts, and coconut chips
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipes, oatmeal muffins
Servings: 12 muffins
Calories: 172kcal
Author: Adapted from The Kitchn


  • 2 large eggs
  • 1 ½ cups unsweetened almond milk
  • 1 ripe banana mashed
  • 2 tablespoons coconut oil melted
  • ¼ cup honey
  • 1 teaspoon pure vanilla extract
  • 3 cups rolled oats uncooked, gluten-free if desired
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon Kosher salt
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons unsweetened coconut chips
  • 2 tablespoons slivered almonds


  • Preheat oven to 350°F and spray a 12-cup muffin tin with cooking spray.
  • In a large bowl, whisk together eggs, almond milk, banana, coconut oil, honey, and vanilla extract.
  • In a medium bowl, whisk together oats, baking powder, cinnamon, and salt.
  • Add oat mixture to egg mixture and stir until just combined. I like to use a dough whisk (affiliate link).
  • Divide oat mixture among muffin cups. Sprinkle with pumpkin seeds, coconut chips, and almonds.
  • Bake for about 25 minutes or until dry on top.
  • Cool in pan on rack for 5 minutes, then run a small spatula around each muffin and remove from pan. Let cool on rack.


See storage and freezing tips along with other ingredient variations at The Kitchn.
Gluten-free? Make sure to use gluten-free oats.


Serving: 1muffin | Calories: 172kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 39mg | Potassium: 0mg | Fiber: 3g | Sugar: 7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 21g