Pumpkin Protein Muffins

Pumpkin Protein Muffins

from theoregondietitian.com
30 min
12 servings

There's no better way to celebrate the arrival of fall than with a batch of freshly baked Pumpkin Protein Muffins. They're easy & healthy!

Ingredients

  • 1 ¼ cups whole wheat pastry flour
  • ½ cup protein powder (plain, vanilla, or chocolate)
  • 2 tsp cinnamon
  • 1 ½ tsp baking soda
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 15 oz canned pumpkin puree ((not pumpkin pie filling))
  • ¾ cup coconut sugar (or brown sugar)
  • 2 large eggs
  • ¼ cup avocado oil
  • ¼ cup plain Greek yogurt
  • 2 tsp vanilla extract
  • ½ cup mini chocolate chips (optional) (plus more for topping (optional))

Directions

  1. 1

    Preheat your oven to 375° and line a 12-count muffin tin.

  2. 2

    In a medium bowl, mix together the flour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking soda. Set aside.

  3. 3

    In a separate bowl, whisk together pumpkin, coconut sugar, eggs, oil, Greek yogurt, and vanilla. Whisk until no clumps of yogurt remain.

  4. 4

    Add the dry ingredients and stir until just combined. Fold in the mini chocolate chips (if using).

  5. 5

    Divide the batter evenly between 12 muffins. Sprinkle a few mini chocolate chips on each muffin, then bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool, then serve!