Pumpkin Protein Muffins
Delicious, wholesome, and protein-packed muffins that combine pumpkin spice with the nutty taste of protein, making them perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 1 cup canned pumpkin puree
- 2 cups rolled oats (blended into flour) Blend until fine flour texture is achieved
- ½ cup protein powder (vanilla or unflavored)
- ½ cup almond milk (or your preferred milk)
- ¼ cup honey or maple syrup Adjust sweetness to taste
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
- ½ cup chocolate chips, nuts, or dried fruit (optional) For added texture and flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a blender or food processor, blend the rolled oats until they resemble a fine flour.
- In a large mixing bowl, combine the pumpkin puree, almond milk, honey (or maple syrup), and eggs. Whisk until smooth.
- Add in the oat flour, protein powder, baking powder, baking soda, pumpkin spice, and salt. Mix until just combined, being careful not to overmix.
- If desired, fold in chocolate chips, nuts, or dried fruit.
- Evenly distribute the batter into the prepared muffin tins, filling each cup about ¾ full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
Cooling
- Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
Store muffins in an airtight container. For longer shelf life, refrigerate for up to a week or freeze for up to 3 months.