Pumpkin Protein Muffins
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 1 ½ cups oat flour (blended rolled oats)
- 2 scoops (approx. 60g) vanilla or pumpkin spice whey protein powder
- 1 cup canned pumpkin puree (ensure it is not pumpkin pie filling)
- 2 large eggs
- 1/3 cup pure maple syrup or honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/4 cup dark chocolate chips or crushed walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure the muffins don’t stick.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Add the oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt directly into the bowl with the wet ingredients. Stir with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- If you are using chocolate chips or nuts, gently fold them into the batter. This adds a nice texture and extra flavor to every bite.
- Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. Place the tin in the center rack of the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart.
Find it online: https://www.pleasecook.com/healthy/pumpkin-protein-muffins/