Pumpkin Protein Muffins

Try these Pumpkin Protein Muffins for a healthy breakfast option or grab-and-go snack. It can be tricky to make high-protein baked goods that (actually) taste good and are low in sugar. I think I nailed it with this one!

Why The Pumpkins Protein Muffins Are Perfect for Your Family

Kid-Friendly

The combination of pumpkin purée, Greek yogurt, and protein powder adds a moist texture and boosts the nutritional value, making them a perfect breakfast or snack for your kids.

Versatile for Any Time of the Day

These muffins are so versatile that they can be enjoyed as a delicious breakfast or a quick snack. They provide a nice dose of protein, helping you stay satisfied and energized throughout the day.

Low in Sugar

The brown monkfruit sweetener in the recipe is a natural alternative to regular sugar. Monkfruit sweetener adds a touch of sweetness without guilt, allowing you to get the flavor while keeping your sugar intake in check.

Pumpkin Protein Muffins

Ingredients

2 1/4 cups whole oats (I like using Bob’s Red Mill Gluten-Free Oat Flour)
2 tsp baking powder
3 scoops vanilla or unflavored protein powder
2 TB almond flour
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
1/4 cup of pumpkin puree
1 cup of unsweetened vanilla Almond milk
1/2 cup Greek plain non-fat yogurt
1/2 tsp of pumpkin pie spice
1-2 tbsp honey or maple syrup (optional for extra sweetness)
A handful of chocolate chips (optional)

Instructions

Preheat your oven: to 350°F (175°C). Lightly coat a muffin tin/pan (12) it with non-stick spray.
Make Oat Flour (if using oats): If you’re using whole oats, blend them in a food processor or blender until they reach a fine, flour-like consistency. Skip this step if you’re using oat flour.
Mix dry ingredients: In a large bowl, combine the oat flour, baking powder, protein powder, salt, and spice. Stir until well mixed.
Blend wet ingredients: In a separate bowl, whisk together the eggs, milk, Greek yogurt, pumpkin puree, vanilla extract, and honey/maple syrup (if using).
Combine and fold: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Gently fold in chocolate chips (optional).
Pour and top: Pour the batter into the muffin tins (about 2/3 full).
Bake: Place in the oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Store: Keep the muffins in an airtight container in the fridge for 4-5 days, or freeze them for longer storage. Enjoy them chilled or warmed up for a quick, satisfying snack.