Description
Delicious and nutritious Pumpkin Protein Muffins that are perfect for a healthy snack or breakfast. These muffins combine the natural sweetness of pumpkin with protein-rich ingredients and a touch of dark chocolate for a satisfying treat. Easy to make and packed with flavor and goodness, they’re ideal for anyone looking to enjoy a wholesome baked good with added protein.
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 Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking your muffins evenly.
- Mix Ingredients: In a large mixing bowl, combine the oat flour, protein powder, pumpkin puree, Greek yogurt, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice. Stir everything until just combined to avoid overmixing, which keeps the muffins tender.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips into the batter, distributing them evenly without breaking them up.
- Prepare Muffin Tin: Line a muffin tin with paper liners and fill each liner about two-thirds full with the prepared batter. This will give the muffins room to rise while baking.
- 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 baked.
- Cool and Serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack or serving. Enjoy them warm or at room temperature.
Notes
- Oat flour can be made at home by grinding rolled oats in a food processor or blender.
- Using Greek yogurt adds protein and moisture, but you can substitute with a dairy-free yogurt for a dairy-free option.
- If you prefer less sweetness, reduce the amount of dark chocolate chips or omit them completely.
- These muffins store well in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- For added crunch, sprinkle some chopped nuts on top before baking.
