Ingredients
Scale
- 1.5 cups oat flour (blended rolled oats)
- 2 scoops (approx. 60g) vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil or Greek yogurt
- 1 teaspoon vanilla extract
- Optional: 1/4 cup dark chocolate chips or crushed walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure the muffins release easily after baking.
- In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt. Ensure there are no large clumps of protein powder for an even texture.
- In a separate medium bowl, combine the pumpkin puree, eggs, maple syrup, melted coconut oil (or Greek yogurt), and vanilla extract. Whisk until the mixture is smooth and well-incorporated.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough. If you are using chocolate chips or nuts, fold them in now.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin in the center rack of the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
- Cook Time: 35 minutes
- Diet: High-Protein