Pumpkin Protein Muffins

Ingredients
    Dry Ingredients
  • 1 cup all-purpose flour (You can also use whole wheat flour for a healthier version.)
  • 1 scoop vanilla protein powder (Opt for a plant-based protein powder for a vegan option.)
  • 1 teaspoon baking powder (Ensure it's fresh for a good rise.)
  • 1 teaspoon baking soda (Check the expiration date for effectiveness.)
  • 1 teaspoon cinnamon (Adjust to your preference for spice.)
    • Wet Ingredients
  • 1 cup canned pumpkin puree (Not pumpkin pie filling.)
  • 2 large eggs (Room temperature works best for even mixing.)
  • 1/2 cup maple syrup (Can substitute with honey or agave syrup.)
  • 1/4 cup coconut oil, melted (Or use melted butter for a richer flavor.)
  • 1 teaspoon vanilla extract (Enhances the overall flavor profile.)
Instructions
    Muffin Batter
  1. 1
    Mix Dry IngredientsIn a large bowl, combine 1 1/2 cups of oat flour, 1/2 cup of vanilla protein powder, 1 tsp of baking powder, 1/2 tsp of baking soda, 1 tsp of cinnamon, and a pinch of salt.
    Sifting the dry ingredients can help avoid lumps in the batter.
  2. 2
    Combine Wet IngredientsIn another bowl, whisk together 1 cup of pumpkin puree, 1/2 cup of Greek yogurt, 1/4 cup of honey, 2 eggs, and 1 tsp of vanilla extract until well combined.
    Make sure the wet ingredients are at room temperature for a smoother batter.
  3. 3
    Mix Wet and Dry IngredientsSlowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
    Overmixing can result in dense muffins.
  4. 4
    Fold in Mix-InsGently fold in 1/2 cup of chocolate chips or nuts, if desired.
    Feel free to customize with your favorite mix-ins like dried fruits or seeds.
    5. Baking
  5. 5
    Prepare Muffin TinPreheat the oven to 350°F (180°C) and line a muffin tin with paper liners or grease with cooking spray.
    This prevents the muffins from sticking to the pan.
  6. 6
    Fill Muffin CupsDivide the batter evenly among the muffin cups, filling each cup about 3/4 full.
    An ice cream scoop can help portion the batter evenly.
  7. 7
    BakeBake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
    Rotate the pan halfway through baking for even cooking.
  8. 8
    Cool and EnjoyAllow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before enjoying.
    These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Nutrition Facts

Servings 12

Serving Size 1

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 6g10%
Saturated Fat 2g10%
Cholesterol 30mg10%
Sodium 175mg8%
Potassium 110mg4%
Total Carbohydrate 18g6%
Dietary Fiber 2g8%
Sugars 7g
Protein 6g12%
Magnesium 12 mg
Net Carb 16g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • You can substitute pumpkin puree with mashed sweet potato for a different flavor profile.
  • For a vegan version, use flax eggs instead of regular eggs.
  • Add a handful of chocolate chips or chopped nuts for extra texture and flavor.
  • Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Enjoy these muffins as a post-workout snack or a quick breakfast on-the-go.
Read it online: https://simplydeliciousbites.com/recipe/pumpkin-protein-muffins/

Thank you for stopping by :) :)