Pumpkin Protein Muffins

Moist and delicious, these Pumpkin Protein Muffins are a fabulous addition to your Fall baking. They are made with simple ingredients with protein powder added.

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 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)

¼ cup almond meal flour

2 scoops Protein Powder (vanilla or unflavored)

1 ½ tablespoons pumpkin pie spice

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

3 egg whites

½ cup Greek Yogurt

1 medium banana, peeled and mashed

1 cup pumpkin puree

2 tablespoon honey

1 teaspoon vanilla extract

How to Make These 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 hole about ¾ of the way full.

Bake for 20 minutes.

Store in an air tight container in the refrigerator.

 

Try these other muffin recipes too:

Healthy Gingerbread Muffins

Coffee Cake MuffinsGingerbread Muffins

Zucchini Muffins

Apple Almond Butter Muffins

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