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.