Description
These Pumpkin Protein Muffins are the perfect blend of fall flavors and healthy ingredients. Packed with protein from oats and protein powder, they make a great breakfast or snack option that keeps you full and energized. The addition of dark chocolate chips provides a decadent, rich touch that complements the warm spices of pumpkin.
Ingredients
1 1/2 cups gluten-free rolled oats
1/2 cup vanilla protein powder (50g)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons pumpkin spice seasoning
3/4 cup canned pumpkin (100% pure, not pie filling)
3 eggs
1 teaspoon vanilla extract
3 tablespoons maple syrup
1/4 cup coconut oil, melted
1/2 cup dark chocolate chips (use dairy-free for a vegan option)
Instructions
Preheat oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners. Set aside.
In a blender, add all ingredients except the chocolate chips: oats, protein powder, baking soda, baking powder, salt, pumpkin spice, pumpkin purée, eggs, vanilla extract, maple syrup, and melted coconut oil. Blend on high until the oats are finely ground and the mixture is smooth.
Stir in the chocolate chips.
Divide the batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if desired.
Bake for 15 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220