Pumpkin Protein Muffins

Moist, delicious and healthy, these Pumpkin Protein Muffins are another fabulous addition to your Fall baking. Have along with a yogurt parfait for the perfect breakfast or afternoon snack.

Pumpkin Protein Muffins

After making those delicious Pumpkin Waffles last week, I had some extra pumpkin puree in the refrigerator to use up.  And since I have a mild obsession with muffins, what better way to use it up than to make pumpkin muffins.  A healthy version at that.

I mention in several recipes that you can add protein powder to them to give more of a balance of the macronutrients (protein, carbs and fat) that we need in our diets.  I decided to officially make this recipe with the protein powder added since I am in prep for my next competition and I have a certain amount of protein that I need to get it at each meal to meet my daily allotment.

I used a combination of oat flour and almond meal flour again because I love how moist muffins turn out with that little added almond flour.  That as well as the Greek Yogurt just make them perfect.

Ingredients for Pumpkin Protein Muffins

1 cup oat flour (make your own by pulsing oats in a food processor)

1/4 cup almond meal flour

2 scoops Protein Powder (vanilla or unflavored)

1 1/2 tablespoons pumpkin pie spice

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 egg whites

1/2 cup Greek Yogurt

1 medium banana, peeled and mashed

1 cup pumpkin puree

2 tablespoon honey

1 teaspoon vanilla extract

How to Make Pumpkin Protein Muffins

Preheat oven to 350° F.

Line a muffin tin and spray with baking spray.

In a large bowl, combine oatmeal flour, almond meal, protein powder, pumpkin, baking powder, baking soda, and salt.

In a medium bowl, combine egg whites, yogurt, banana, pumpkin puree, honey, and vanilla extract.

Add the liquid mixture to the dry mixture and combine until smooth.

Fill each muffin tin about 3/4 of the way full.

Bake for 20 minutes.

Store in an air tight container in the refrigerator.

ENJOY!!

Pumpkin Protein Muffins

Moist, delicious and healthy, these Pumpkin Protein Muffins are another fabulous addition to your Fall baking. Have along with a yogurt parfait for the perfect breakfast or afternoon snack.

5 from 2 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12

Calories: 113kcal

Author: Sherri Hagymas

Ingredients

• 1 cup oat flour make your own by pulsing oats in a food processor
• 1/4 cup almond flour
• 2 scoops Protein Powder vanilla or unflavored
• 1 1/2 tablespoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 egg whites
• 1/2 cup Greek Yogurt
• 1 medium banana peeled and mashed
• 1 cup pumpkin puree
• 2 tablespoon honey
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350° F.
• Line a muffin tin and spray with baking spray.
• In a large bowl, combine oatmeal flour, almond meal, protein powder, pumpkin, baking powder, baking soda, and salt.
• In a medium bowl, combine egg whites, yogurt, banana, pumpkin puree, honey, and vanilla extract.
• Add the liquid mixture to the dry mixture and combine until smooth.
• Fill each muffin tin about 3/4 of the way full.
• Bake for 20 minutes.
• Store in an air tight container in the refrigerator.
• ENJOY!!

Nutrition

Calories: 113kcal | Carbohydrates: 15g | Protein: 6g | Fat: 3g | Cholesterol: 1mg | Sodium: 129mg | Potassium: 250mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3310IU | Vitamin C: 3.4mg | Calcium: 77mg | Iron: 1.4mg

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