These pumpkin chocolates chip protein oat muffins are absolutely delicious! They’re made with a scoop of proteins natural powder and greek yogurt to supply extra proteins. Plus no refined sugars added and they are gluten free!

Look here’s the offer. It’s midnight for me (I compose these posts the night time before) and I’m so tired I can barely maintain my eyes open up; however I guaranteed myself that I would enable you to get this muffin formula because I ate four IN ONE DAY and why eat pigs feet just understood that you’d like these in so far as i do.

I likewise have a muffin obsession… so there’s that.

But really not an excessive amount of chit chat today, I’m just here to convince you to bake these gems up.

They pack 7g of proteins per muffin, are low-fat, and an excellent fiber source. They are actually very similar to my banana proteins muffins; probably one of the most stopped at formulas on Ambitious Kitchen. I switched up a few substances and opted to bake them up with pumpkin and a small number of chocolate chips to keep them feeling a little indulgent. They taste being a bran muffin would, except there’s no oil or butter!

I’ve loved eating these as a quick snack or heated up and smothered in nut butter and matched with a glass of joe. If you are looking for much healthier muffin quality recipes to bake up have a look at these 7 Healthy Muffin Formulas Under 200 Calories

Remember to tag your creations #ambitiouskitchen on Instagram or post a photo on my Facebook page.

Enjoy! xo

Ingredients

1 scoop vanilla proteins powder (about 1/3 cup)

1 teaspoon cooking soda

1 1/4 teaspoon cinnamon

½ cup applesauce

2 egg whites

Instructions

Preheat oven to 375 levels F. Apply 12 cup muffin tin with non-stick cooking squirt or grease well with coconut oil

In a medium bowl whisk together oat bran, protein natural powder, baking soda, cinnamon, ginger, and cloves; reserve.

In a large bowl, blend pumpkin, applesauce, greek yogurt, egg whites, maple syrup and vanilla together until well combined and smooth. Add wet substances to dry elements and blend until just mixed. Let batter sit two moments to thicken a little. Divide batter evenly into 12 muffin mugs and bake 18-23 minutes or until toothpick inserted into center happens clean. Transfer to some cable rack to awesome for 10 minutes, then remove muffins from tin and put on wire rack to cool 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 occasionally do that, but add a little more delicious chocolate chips.

Feel absolve to sub the maple syrup with honey or agave nectar.

I used whey proteins powder for this recipe – it has about 90 calorie consumption per scoop an 20g of protein.

These muffins are freezer-friendly!