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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.
Course
Breakfast, Snack
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
113
kcal
Author
Sherri Hagymas
Ingredients
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
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 ¾ of the way full.
Bake for 20 minutes.
Store in an air tight container in the refrigerator.
ENJOY!!
Nutrition
Calories:
113
kcal
|
Carbohydrates:
15
g
|
Protein:
6
g
|
Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
129
mg
|
Potassium:
250
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
3310
IU
|
Vitamin C:
3.4
mg
|
Calcium:
77
mg
|
Iron:
1.4
mg