These pumpkin chocolates chip protein oat muffins are absolutely delicious! They’re made with a scoop of protein natural powder and greek yogurt to provide extra protein. Plus no refined sugars added and they are gluten free!
Look here’s the deal. It’s midnight for me (I compose these posts the night time before) and I’m therefore tired I can barely keep my eyes open up; however I guaranteed myself that I’d bring you this muffin recipe because I ate four IN ONE DAY and just understood that you’d love these as much as I do.
I likewise have a muffin obsession… thus there’s that.
But really not too much chit chat today, I’m simply here to convince you to bake these gems up.
They pack 7g of proteins per muffin, are low-fat, and a great fiber source. These are actually nearly the same as my banana protein muffins; one of the most went to meals on Ambitious Kitchen. I turned up a few ingredients and opted to bake them up with pumpkin and a small number of chocolate chips to maintain them feeling just a little indulgent. They flavor being a bran muffin would, except there is no oil or butter!
I’ve loved eating these as a quick snack or warmed up and smothered in nut butter and combined with a cup of joe. If you’re looking for much healthier muffin recipes to bake up check out these 7 Healthful Muffin Recipes Under 200 Calories
Remember to label your creations #ambitiouskitchen on Instagram or post a photo on my Facebook page.
1 scoop vanilla protein powder (about 1/3 cup)
1 teaspoon cooking soda
1 1/4 teaspoon cinnamon
½ cup applesauce
2 egg whites
Preheat oven to 375 levels F. Spray 12 cup muffin tin with nonstick cooking squirt or grease well with coconut oil
In a medium bowl whisk collectively oat bran, protein powder, baking soda, cinnamon, ginger, and cloves; set aside.
In a big bowl, mix pumpkin, applesauce, greek yogurt, egg whites, maple syrup and vanilla collectively until well combined and smooth. Add wet substances to dry substances and blend until just mixed. Let batter sit down two minutes to thicken a little. Divide batter evenly into 12 muffin cups and bake 18-23 minutes or until toothpick placed into center happens clean. Transfer to some cable rack to awesome for ten minutes, then remove muffins from tin and place on cable rack to great completely.
Muffins are best served warm with your favorite spread.
It is possible to leave the maple syrup out if desired, but the muffins won’t have just as much flavor. I sometimes do that, but put in a little more delicious chocolate chips.
Feel free to sub the maple syrup with honey or agave nectar.
We used whey protein powder for this formula – they have about 90 calorie consumption per scoop an 20g of proteins.
These muffins are freezer-friendly!
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