Description
High-protein, moist, and naturally sweetened pumpkin muffins made with oats and protein powder—perfect for a healthy breakfast or post-workout snack.
Ingredients
1 cup canned pumpkin puree
2 large eggs
¼ cup honey or maple syrup
½ cup plain Greek yogurt
1 tsp vanilla extract
1 ½ cups oat flour (or blended oats)
1 scoop vanilla protein powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
¼ cup milk (any kind)
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together pumpkin, eggs, honey, yogurt, and vanilla.
3. Add oat flour, protein powder, baking soda, cinnamon, nutmeg, and salt.
4. Stir in milk to loosen the batter if needed.
5. Spoon batter evenly into muffin cups.
6. Bake 18–22 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes in pan, then transfer to wire rack.
Notes
Choose a high-quality protein powder for best flavor. Store in fridge up to 5 days or freeze up to 2 months.
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