FoodWage
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
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1 ⅔ cup oat bran
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1 scoope vanilla protein powder about 1/3 cup or 78 ml
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1 teaspoon baking soda
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1 ¼ teaspoon cinnamon
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¼ teaspoon ginger
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⅛ teaspoon cloves
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⅔ cup canned pumpkin puree not pumpkin pie mix
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½ cup applesauce
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½ cup 0% Greek yogurt
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1 ½ tablespoon maple syrup
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2 egg white
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1 teaspoon vanilla extract
cup mini or regular chocolate chips
Pumpkin Chocolate Chip Oat Protein Muffins
Directions
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.