Description
A Healthy and Delicious Snack Packed with Protein and Fall Flavors!
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups oat flour (or finely ground oats)
- 1/4 cup protein powder (vanilla or unflavored)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick spray.
- Mix Wet Ingredients:
- In a large bowl, whisk together the pumpkin puree, eggs, Greek yogurt, honey (or maple syrup), and vanilla extract until smooth.
- Mix Dry Ingredients:
- In another bowl, whisk together the oat flour, protein powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt.
- Combine Wet and Dry Ingredients:
- Add the dry ingredients to the wet mixture and stir until just combined. If adding chocolate chips or nuts, fold them in gently.
- Portion the Batter:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: These muffins freeze well! Place them in a freezer-safe bag or container and freeze for up to 3 months. Reheat in the microwave for 20-30 seconds.
- Oat Flour Substitute: If you don’t have oat flour, blend old-fashioned oats in a food processor until finely ground.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 130
- Fat: 4g
- Carbohydrates: 18g
- Protein: 7g