PUMPKIN PROTEIN MUFFINS
Prep Time: 45 minutes (including bake time)
Servings: 12
Calories: 91 per serving
Description
Pumpkin Protein Muffins made in the blender with oats, pumpkin, banana, Greek yogurt, protein powder, pumpkin spice! High protein, only 91 calories with 8 grams of protein per muffin!
Gluten Free Pumpkin Protein Muffins
Rolled oats are naturally gluten-free, but they can be one of the most cross-contaminated products. To ensure this recipe is gluten-free, look for certified gluten-free oats.
Substitutions
This recipe is pretty forgiving and you can change it up to fit your needs. I have made it with a few different protein powders and they work. That is the only substitution I’ve tried, but I think these others will work as well!
- protein powder – you can use whey protein or plant-based. I would assume that most work, except collagen, as the protein helps thicken the batter.
- no protein powder – if you don’t want to use protein powder, try 1/3-1/2 cup more of oats. This will change the nutritional breakdown though.
- non-dairy yogurt – I haven’t tried it, but you could probably use non-dairy yogurt. Just make sure the batter is thick and if you need to, add more oat flour.
- cottage cheese – I would think this would work the same
- flax eggs – if you can’t have eggs, try 2 flax eggs instead
Ingredients
- 1 cup old fashioned rolled oats (100 grams)
- 1 cup pumpkin puree (244 grams)
- 1 banana (100 grams)
- 1 cup Nonfat Greek yogurt (227 grams – I used Food Lion)
- 2 large eggs
- 2 scoop cup vanilla flavored protein powder Ascent (60 grams)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips (optional and is not added in Nutrition Info)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the oats to a blender, or food processor and process until a flour forms (about 20 seconds).
- Add the pumpkin, banana, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt and blend again until well combined. Try not to overprocess it if you can. Stir in the chocolate chips**.Optional
- Distribute into 12 silicone muffin liners (or regular muffin liners that are greased).
- Bake for 25-30 minutes or until a toothpick comes out clean. 25 minutes will be a little moister while 30 minutes won’t be as moist. Enjoy!
Recipe Notes
I have tried these with a few different kinds of protein powder and both whey and plant-based have worked. You want 2 scoops which is 60 grams. I prefer a vanilla flavor, but any flavor will work. Ascent Protein Powder. We have it at CrossFit Fort Dobbs, also in single packages.
Tip: only stir in about 1/3 cup of the chocolate chips and then sprinkle the rest of them on the top of the muffins after they are in the liners. This makes for pretty muffins.
Nutrition information is based on using Ascent Protein Powder. Nutrition will vary based on the protein used and if you use chocolate.
Nutrition Info
Per Serving. Makes 12 muffins
Calories: 91kcal | Carbohydrates: 11g | Protein: 8g | Fat: 2g |