Description
Delight in the wholesome goodness of these Pumpkin Protein Muffins, perfect for anyone seeking a nutritious treat without gluten or dairy. Bursting with the rich flavor of pumpkin and warm spices, these muffins are not only easy to make but also a fantastic source of protein and essential nutrients. Ideal for breakfast or as a snack, they can be enjoyed fresh from the oven or stored for later use. With options to customize mix-ins like dark chocolate chips or nuts, these muffins offer versatility for every palate. Ready in just 20 minutes, they make healthy eating a breeze!
Ingredients
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup vanilla protein powder
- 3/4 cup canned pumpkin (100% Pure Pumpkin)
- 3 eggs
- 3 tablespoons maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
- In a blender, combine oats, protein powder, baking soda, baking powder, sea salt, pumpkin spice seasoning, pumpkin puree, eggs, vanilla extract, maple syrup, and melted coconut oil. Blend until smooth.
- Stir in chocolate chips or any desired mix-ins.
- Pour batter into muffin cups until three-quarters full and sprinkle extra chocolate chips on top if desired.
- Bake for about 15 minutes or until golden brown. Check doneness with a toothpick.
- Allow muffins to cool in the pan for 10-15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: For vegan muffins, substitute eggs with flax eggs or applesauce. Feel free to add nuts or seeds for extra texture and nutrition. Store leftovers in an airtight container at room temperature for up to five days or freeze for up to three months.