Ingredients
Scale
- 1 ½ cups oat flour (you can blend rolled oats to make this)
- 2 scoops (about 60g) vanilla or unflavored protein powder
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup plain Greek yogurt (low-fat or full-fat both work)
- 2 large eggs
- 1/3 cup pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: ¼ cup dark chocolate chips or chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray it lightly with a non-stick cooking spray.
- In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract until the mixture is smooth.
- In a medium bowl, combine the oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt. Stir well to remove any lumps.
- Slowly add the dry ingredients to the wet ingredients. Use a spatula to fold them together gently. Stop mixing as soon as you see no more dry flour streaks. If you are adding chocolate chips or nuts, fold them in now.
- Divide the batter evenly among the 12 muffin cups. They should be about ¾ of the way full.
- Bake for 18 to 22 minutes. To check if they are done, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Cook Time: 32 minutes