Description
These pumpkin protein muffins are tender, moist, and full of cozy fall flavor. The addition of protein makes them a satisfying breakfast too!
Ingredients
Scale
- 1 3/4 cup pumpkin puree
- 2 large eggs
- 90 grams of vanilla protein powder (I used Dymatize ISO 100)
- 1/2 cup Two Good Vanilla Yogurt
- 1/3 cup maple syrup
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup min chocolate chips (I used Enjoy Life brand)
Instructions
- Preheat the oven to 350°F. Line 12-15 muffin tins with liners.
- In a large bowl, whisk together pumpkin puree, eggs, yogurt, maple, coconut, and vanilla until smooth.
- Add in the protein powder. Whisk until combined and there are no more clumps.
- Add the rest of the dry ingredients to the bowl. Stir until combined. Lastly, add in the chocolate chips and fold into the batter.
- Fill each prepared muffin tin 3/4 of the way full. Bake for 18 minutes or until toothpick comes out clean.
- Let cool for 5 minutes and serve.
Nutrition
- Serving Size: 1 muffin (of 14 batch)
- Calories: 231
- Sugar: 7 g
- Sodium: 292 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 32 mg
