Dark Chocolate Pumpkin Oat Blender Muffins

If you are in need of some easy peasy delicious carbs to fuel with, look no further! These blender muffins are all that and more.

Recipe notes

  • If you don’t have a food processor or blender, you can swap the 2 cups of oats for a cup and a half of oat flour (which you could make with a coffee grinder) or regular white or whole wheat flour.

Fueling notes

  • Per muffin, this recipe packs 27 g of carbs, 4 g of protein, and 7 g of fat, and 2 g of fiber
  • Pre-workout: eat these in the hour leading up to your session. If more than an hour before, pair with some extra protein/fat (like a cheese stick, nut butter, yogurt, etc) to keep you satisfied.
  • Post-workout: pair each muffin with ~5 grams of protein (for that 3-4:1 ratio of carbs to protein) within 1-2 hours of your session

The Stuff

  • 1 cup pumpkin purée 
  • ¼ cup vegetable oil
  • ⅓ cup plain Greek Yogurt
  • 1 teaspoon vanilla
  • 1 egg
  • ¾ cup sugar
  • 2 cups oats
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg 
  • ½ cup dark chocolate chips
  • Oats to sprinkle on muffins

The Steps

  1. Preheat the oven to 350 degrees and grease a muffin tin
  2. Put all ingredients except the dark chocolate and extra oats into food processor and blend until smooth
  3. Scoop batter into muffin cups and sprinkle dark chocolate chips and oats
  4. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Cool on a baking rack before removing from pan
  5. Store in an airtight container or freeze any extras to enjoy later

Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.

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Published by Chiara

I’m a rock climber and registered dietitian teaching fellow climbers to become the strongest and happiest versions of themselves with evidence-based fueling strategies and by making peace with food.

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