Pumpkin Protein Muffins
The most delicious high protein, high fiber pumpkin cheesecake bread. With a light and fluffy texture, this recipe will be made on repeat for fall and is just SO delicious!
Ingredients
- 2 cups oat flour 208g
- ⅔ cups vanilla pea protein powder 236g
- 1 tsp baking powder
- 1 tsp baking soda
- ¼-½ cup granulated sweetener of choice 50g-100g
- ½ cup pumpkin puree 122g
- ½ cup yoghurt 122g
- ½-1 cup milk of choice (Depending on your protein powder)
- 3 eggs
- ½ cup chocolate chips 112g
- 1 tsp cinnamon or pumpkin spice
Instructions
- Preheat oven to 180 degrees celsius. Line a muffin pan with oil/ non-stick muffin cups.
- Mix all dry ingredients into a bowl.
- Combine all your wet ingredients in a separate bowl. (Leave out your milk so that you can gradually add it when you mix the wet and dry ingredients)
- Mix your wet ingredients into your dry. Add as much milk as you need ( Different protein powders need different amounts. Pea protein needs the full cup, while other proteins often only need 1/2 cup. You're looking for a runny mixture). Stir in your chocolate chips.
- Pour batter into the muffin tray, and top with extra toppings if desired
- Bake for roughly 12-15 mins or until a toothpick comes out clean!
Nutrition
Calories: 187kcalCarbohydrates: 21.5gProtein: 14gFat: 5.2gFiber: 3.2gSugar: 3g
Tried this recipe?Let us know how it was!