Description
These Pumpkin Protein Muffins are a nutritious and delicious treat, combining the rich flavors of pumpkin with the added boost of vanilla protein powder. Perfect as a healthy snack or breakfast option, they are moist, flavorful, and lightly spiced with cinnamon and pumpkin pie spice, complemented by sweet dark chocolate chips.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cup oat flour
- ½ cup vanilla flavored protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Wet Ingredients
- 1 cup pumpkin puree
- ¾ cup Greek yogurt
- 2 large eggs
Add-ins
- ½ cup dark chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the muffins evenly.
- Mix the batter: In a large mixing bowl, combine oat flour, vanilla protein powder, pumpkin puree, Greek yogurt, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice. Stir gently until all ingredients are just combined to avoid overmixing which can toughen the muffins.
- Fold in chocolate chips: Carefully fold dark chocolate chips into the batter to evenly distribute without breaking them up.
- Prepare muffin tin: Line a muffin tin with paper liners, then spoon the batter into each cavity filling them about two-thirds full to give room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and serve: Allow the muffins to cool slightly in the tin before transferring to a cooling rack or serving. Enjoy warm or at room temperature.
Notes
- Make sure not to overmix the batter to keep muffins tender.
- You can substitute Greek yogurt with dairy-free yogurt to make it dairy-free.
- Try using different protein powders such as unflavored or chocolate for variation.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
