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Pumpkin Protein Muffins

Pumpkin Protein Muffins
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Ingredients

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  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup or honey
  • 1/3 cup melted coconut oil (or avocado oil)
  • 1 teaspoon vanilla extract
  • 1.5 cups oat flour (or almond flour)
  • 2 scoops (approx. 60g) vanilla or unflavored protein powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1.5 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (optional)

Instructions

  1. Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with a bit of coconut oil spray to prevent sticking.
  2. In a large mixing bowl, combine the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk these ingredients together until the mixture is completely smooth and well-incorporated.
  3. In a separate medium bowl, whisk together the oat flour, protein powder, baking soda, baking powder, pumpkin pie spice, and salt. Breaking up any clumps in the protein powder now ensures a better texture later.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula. Stir until just combined, being careful not to overmix, which can make the muffins tough. If you are using chocolate chips, fold them in now.
  5. Distribute the batter evenly among the 12 muffin cups. They should be about three-quarters full. Place the tin in the center of the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents the bottoms from getting soggy from the steam.

Find it online: https://www.flavfresh.com/breakfast/pumpkin-protein-muffins/