Ingredients
Scale
- 1 ½ cups oat flour (or blended rolled oats)
- 2 scoops vanilla whey or casein protein powder
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup non-fat plain Greek yogurt
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup dark chocolate chips (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick cooking spray to ensure the muffins don’t stick.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, and maple syrup. Stir until the mixture is smooth and the eggs are fully incorporated.
- Add the Dry Ingredients: Add the oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt directly into the wet mixture. Gently fold everything together with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Add Mix-ins: If you are using dark chocolate chips or nuts, gently fold them into the batter now. This adds a lovely texture and a bit of extra indulgence to each bite.
- Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups. They should be about three-quarters full to allow room for rising. You can sprinkle a few extra chocolate chips on top for a professional look.
- Bake and Cool: Place the tin in the oven and bake for 18 to 22 minutes. You can check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they are ready. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 30 minutes
- Diet: High-Protein, Vegetarian