Pumpkin Chocolate Chip Oat Protein Muffins

These pumpkin chocolate chip muffins from Ambitious Kitchen get a protein boost from protein powder and Greek yogurt. With no refined sugar and 6 grams of fiber from the oat bran, enjoy one as a light breakfast or a seasonally appropriate afternoon snack.

Ingredients for servings

    Pumpkin Chocolate Chip Oat Protein Muffins

  • 1.66666666666 cup oat bran

  • 1 scoope vanilla protein powder about 1/3 cup or 78 ml

  • 1 teaspoon baking soda

  • 1.25 teaspoon cinnamon

  • 0.25 teaspoon ginger

  • 0.125 teaspoon cloves

  • 0.66666666666 cup canned pumpkin puree not pumpkin pie mix

  • 0.5 cup applesauce

  • 0.5 cup 0% Greek yogurt

  • 1.5 tablespoon maple syrup

  • 2 egg white

  • 1 teaspoon vanilla extract

  • cup mini or regular chocolate chips


  • Preheat oven to 375°F. Coat 12-cup muffin tin with nonstick cooking spray or grease well with coconut oil.

  • In a medium bowl whisk together oat bran, protein powder, baking soda, cinnamon, ginger, and cloves; set aside.

  • In a large bowl, mix pumpkin, applesauce, Greek yogurt, egg whites, maple syrup, and vanilla together until well-combined and smooth. Add wet ingredients to dry ingredients and mix until just combined.

  • Let batter sit 2 minutes to thicken a bit. Divide batter evenly into 12 muffin cups and bake 18–23 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool for 10 minutes, remove muffins from pan and place on wire rack to cool.

  • Muffins are best served warm with your favorite spread.

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