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.
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)
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 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 ¾ of the way full.
Bake for 20 minutes.
Store in an air tight container in the refrigerator.
You may like these other healthy muffin recipes too:
Pumpkin Protein Muffins
- 1 cup oat flour make your own by pulsing oats in a food processor
- ¼ cup almond 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
- 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 ¾ of the way full.
- Bake for 20 minutes.
- Store in an air tight container in the refrigerator.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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