Pumpkin Protein Muffins
These pumpkin protein muffins are soft, fluffy, and perfectly spiced with 8 grams of protein each. An easy blender breakfast or snack.
Servings: 12 muffins
Equipment
- 12 Muffin liners I prefer silicone
- large blender see notes
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree
- ½ cup vanilla protein powder
- ½ cup plain greek yogurt
- ½ cup maple syrup (honey or other liquid sweetener also works)
- ¼ cup olive oil or avocado oil
- 2 large eggs
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1 tsp vanilla extract
- ½ cup chocolate chips I use semi-sweet
Instructions
- Prep: Position your oven rack to the middle and pre-heat to 350 F. Line a 12-cup muffin pan with liners.
- Blend: Add all ingredients to a blender except chocolate chips. Blend until smooth, scraping down the sides as needed.
- Add chocolate chips: Stir in chocolate chips.
- Fill pan: Pour batter into the lined muffin pan. I like to use a 3-Tbsp cookie scoop for this step to minimize mess. Top with extra chocolate chips, if desired.
- Bake: Bake for 20-25 minutes or until the tops look set and a toothpick inserted in the centre comes out mostly clean, with a few moist crumbs.
- Cool: Let your muffins cool in the pan for 5-minutes. Transfer to a cooling rack and let them cool fully to room temperature before eating. Enjoy!
Notes
- Only have a blender cup? Blend the oats first, and add them to a bowl with the remaining ingredients!
Nutrition
Calories: 210kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 202mg | Potassium: 169mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3235IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg