Pumpkin Muffins

Ingredients

• 14-oz. can pumpkin puree
• 3 cups rolled oats
• 1 cup full-fat plain Greek yogurt
• 3/4 cup maple syrup
• 3 eggs
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon (optional)
• 1/2 tsp. salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Blend: 14-oz. can pumpkin puree
2. 3 cups rolled oats
3. 1 cup full-fat plain Greek yogurt
4. 3/4 cup maple syrup
5. 3 eggs
6. 1 1/2 tsp. baking soda
7. 1/2 tsp. baking powder
8. 1 tsp. vanilla extract
9. 1/2 tsp. cinnamon (optional)
10. 1/2 tsp. salt
11. 1/2 cup chocolate chips (optional)
12. Bake: 375° // 15-17 minutes
13. Freeze: Store muffins in an airtight container or bag in the freezer (or fridge). To reheat from frozen, microwave 45-60 seconds.