Protein Pumpkin Muffins
These fluffy, protein-packed muffins are the perfect healthy alternative for a seasonal sweet treat.
Ingredients
Dry Ingredients
- 3/4 cup almond flour
- 2 tablespoons rolled oats
- 2 tablespoons oat flour
- 1/2 cup Autumn's Vanilla Protein Powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients
- 3/4 cup pumpkin puree
- 1 small banana mashed
- 2 tablespoons maple syrup
- 1/3 cup unsweetened almond milk
- 1 egg
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- Prep: Preheat the oven to 350 F. Grease a muffin tin or use parchment liners.
- Mix the dry ingredients: In a large mixing bowl, add almond flour, rolled oats, oat flour, protein powder, baking powder, baking soda, salt, cinnamon and nutmeg and whisk to combine.
- Mix the wet ingredients: In a separate mixing bowl, add pumpkin puree, mashed banana, maple syrup, almond milk, egg, coconut oil and vanilla extract and whisk to combine.
- Combine: Add the wet ingredients to the dry ingredients and stir until just combined.
- Fill muffin tins: Divide the batter evenly among 6 muffin cups, filling each about 3/4 of the way full.
- Bake: Bake for 25 minutes or until a toothpick inserted into the muffin comes out clean.
- Cool: Cool for 5 minutes before transferring to a glass container. Store in the fridge for up to 7 days or freeze for up to 3 months.
Notes
- You can make your own oat flour by grinding rolled oats in a coffee or herb grinder until a fine powder forms.
- If you are strictly gluten-free, make sure to choose gluten-free oats.
Equipment
3 mixing bowls
1 muffin tin
parchment muffin tin liners optional
Nutrition
Carbohydrates: 16g | Protein: 17g | Fat: 13g | Fiber: 3g
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