These pumpkin chocolate chip protein oat muffins are absolutely delicious! They’re made with a scoop of protein powder and greek yogurt to provide extra proteins. Plus no processed sugars added and they’re gluten free!
Look here’s the deal. It’s midnight for me personally (I write these posts the night time before) and I’m so tired I can barely maintain my eyes open; however I promised myself that I would enable you to get this muffin recipe because I ate four IN ONE DAY and just knew that you’d like these as much as I do.
I also have a muffin obsession… thus there’s that.
But really not an excessive amount of chit chat today, I’m simply here to convince you to definitely bake these gems up.
They pack 7g of proteins per muffin, are low-fat, and an excellent fiber source. They are actually nearly the same as my banana proteins muffins; one of the most frequented recipes on Ambitious Kitchen. I turned up a few substances and opted to bake them up with pumpkin and a handful of chocolate chips to help keep them feeling a little indulgent. They flavor like a bran muffin would, except there’s no oil or butter!
I’ve loved eating these as a quick snack or warmed up and smothered in nut butter and paired with a glass of joe. If you are looking for much healthier muffin recipes to bake up have a look at these 7 Healthy Muffin Dishes Under 200 Calories
Remember to tag your masterpieces #ambitiouskitchen on Instagram or post an image on my Facebook page.
Enjoy! xo
Ingredients
1 scoop vanilla protein powder (about 1/3 cup)
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
½ cup applesauce
2 egg whites
Instructions
Preheat oven to 375 levels F. Apply 12 glass muffin tin with nonstick cooking aerosol or grease well with coconut oil
In a medium bowl whisk jointly oat bran, protein natural powder, baking soda, cinnamon, ginger, and cloves; reserve.
In a large bowl, mix pumpkin, applesauce, greek yogurt, egg whites, maple syrup and vanilla collectively until well combined and clean. Add wet substances to dry elements and mix until just mixed. Let batter sit down two minutes to thicken a little. Divide batter equally into 12 muffin mugs and bake 18-23 mins or until toothpick inserted into center happens clean. Transfer to a wire rack to great for ten minutes, then remove muffins from tin and place on cable rack to awesome completely.
Muffins are ideal served warm with your favorite spread.
It is possible to leave the maple syrup out if desired, but the muffins won’t have as much flavor. I sometimes do this, but put in a little more delicious chocolate chips.
Feel absolve to sub the maple syrup with honey or agave nectar.
I used whey proteins powder because of this recipe – they have about 90 calories per scoop an 20g of protein.
These muffins are freezer-friendly!
To learn more information in regards to Sugar free apple pie review our webpage.