Description
Delicious and healthy Easy Pumpkin Chocolate Chip Protein Muffins with oats, perfect for a nutritious breakfast or snack. These muffins are packed with protein, fiber, and warm pumpkin pie spices, offering a tasty way to fuel your day.
Ingredients
Dry Ingredients
- 2 cups old fashioned oats (dry)
- 1/2 cup vanilla protein powder (about 4 scoops)
- 1 tablespoon pumpkin pie spice
- 1 tablespoon granular monk fruit sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or plant based)
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain Greek yogurt
- 2 egg whites
Add-ins
- 1/2 cup mini chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Spray a muffin tin with non-stick baking spray, coconut oil, or line with paper or silicone liners to prevent sticking. Set aside.
- Mix Dry Ingredients: In a mixing bowl, combine the oats, vanilla protein powder, pumpkin pie spice, monk fruit sweetener, baking powder, and salt. Stir thoroughly to evenly distribute all dry components.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, canned pumpkin puree, plain Greek yogurt, and egg whites until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be quite thick.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips, reserving a couple tablespoons to sprinkle on top if desired.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup almost full. Because the muffins only rise slightly, filling fuller is recommended. Optionally, sprinkle reserved chocolate chips on top.
- Bake Muffins: Bake in the preheated oven for 28-30 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from oven and allow muffins to cool in the tin for 10 minutes. Transfer to a cooling rack to cool completely. Enjoy warm or at room temperature. Store wrapped in plastic wrap or freeze for longer storage.
Notes
- Use old fashioned oats for best texture; quick oats may result in a different consistency.
- Choose a vanilla protein powder that you enjoy for a better flavor profile.
- You can substitute the milk with any plant-based milk such as almond, soy, or oat milk.
- For a sweeter muffin, you can add a bit more monk fruit sweetener or use sweetened yogurt.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Egg whites help reduce fat and calories while providing protein; whole eggs can be used but will slightly change nutritional values.
- Ensure the pumpkin puree is pure pumpkin, not pumpkin pie filling, to avoid excess sugar and spice.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
