Happy Thanksgiving week! From our family to yours, we wish you health, happiness and lots of delicious food this holiday week.
If you’ve signed up to bring a baked good to an upcoming holiday party, consider bringing these pumpkin muffins along. You don’t even have to tell anyone that they’re healthy.
Gianna and I have been working on this recipe for a while now. We hope you enjoy them as much as we do.
Pumpkin Chocolate Chip Protein Muffins
Makes 12, macros for 1: 92 calories, 8P/10C/3F
- 1 cup oat flour (quick oats ground in food processor)
- ¼ cup almond flour
- 2 scoops (55g) Slap Cinnamon Streusel Donut Protein Powder (or similar)
- 3 egg whites (136g), use Muscle Egg Pumpkin Spice for added flavor
- ½ cup Greek Yogurt
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon liquid stevia (optional, used vanilla creme) OR 2T. honey
- 1/2 (90g) cup extra dark chocolate chips, Guittard
- 1 1/2 tablespoon pumpkin spice
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350°.
- Place liners in one muffin pan and lightly spray with organic baking spray.
- In a large bowl combine egg whites, yogurt, pumpkin puree, vanilla extract and stevia.
- In a second bowl combine oatmeal flour, almond meal, protein powder, pumpkin spice, baking powder, baking soda, and salt.
- Combine flour mix and egg mix together until smooth.
- Fill each tin ¾ of the way full, spreading evenly.
- Bake for 20 minutes.
- Store in the refrigerator.
If you do not like cooking with Stevia (I usually don’t) try a few of the liquid drops. I like the liquid version much better than the powdered. You can also omit it all together and add in honey and/or a mashed banana. Enjoy!