Ingredients
Scale
- 1.5 cups oat flour (or blended rolled oats)
- 2 scoops vanilla protein powder (whey or plant-based)
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup non-fat Greek yogurt
- 1/3 cup pure maple syrup or honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/4 cup dark chocolate chips or chopped walnuts
Instructions
- Step 1: Preheat and Prep. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or lightly grease the cups with non-stick cooking spray to ensure the muffins release easily after baking.
- Step 2: Whisk the Wet Ingredients. In a large mixing bowl, combine the pumpkin puree, eggs, Greek yogurt, maple syrup, and vanilla extract. Whisk them together until the mixture is completely smooth and well-incorporated.
- Step 3: Add Dry Ingredients. Add the oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt directly into the wet mixture. Use a spatula to gently stir until just combined. Be careful not to overmix, as this can make the muffins tough.
- Step 4: Fold in Extras. If you are using chocolate chips or walnuts, gently fold them into the batter now. This adds a lovely texture and extra flavor to every bite.
- Step 5: Fill and Bake. Divide the batter evenly among the 12 muffin cups. They should be filled about 3/4 of the way to the top. Place the tin in the center rack of the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Cool and Enjoy. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Cooling them completely helps the structure set, though they are delicious when slightly warm!
- Cook Time: 35 minutes
- Diet: High Protein, Vegetarian, Gluten-Free Option