Protein Pumpkin Muffins

Made with wholesome oat flour, a boost of protein powder, and naturally sweetened with maple syrup, they’re perfect for breakfast, post-workout fuel, or a healthy snack.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 199

Author Lily Ernst

Ingredients

2 cups oat flour
1/2 cup protein powder plain or vanilla
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 & 1/2 cup pumpkin puree
1/2 cup maple syrup
2 large eggs
2 tsp vanilla extract
1/2 cup white chocolate chips plus more for topping (optional)

Instructions

Preheat oven to 350F. Grease a muffin pan with nonstick spray or line with paper liners. Lightly spray the paper liners with nonstick spray as well to prevent the muffins from sticking.
In a large bowl, toss together the oat flour, protein powder, pumpkin pie spice, baking soda, baking powder, and salt.
2 cups oat flour, 1/2 cup protein powder, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp pumpkin pie spice
In a medium bowl, whisk together the pumpkin puree, maple syrup, eggs, and vanilla extract.
1 & 1/2 cup pumpkin puree, 1/2 cup maple syrup, 2 large eggs, 2 tsp vanilla extract
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the white chocolate chips if using.
1/2 cup white chocolate chips plus more for topping
Evenly divide the batter into the prepared muffin pan. Top with a few more white chocolate chips if desired.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.

Nutrition