Easy Pumpkin Chocolate Chip Protein Muffins with Oats

The perfect healthy muffin recipe that happens to taste amazing! These delicious Pumpkin Chocolate Chip Protein Muffins are loaded with protein and fiber, making them a great choice as a quick breakfast or healthy snack.

Easy Pumpkin Chocolate Chip Protein Muffins with Oats

Erin Indahl-Fink

The perfect recipe for healthy pumpkin muffins that happens to taste amazing! These delicious Pumpkin Protein Muffins are loaded with protein and fiber, making them a great choice as a quick breakfast or healthy snack.

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast

Cuisine American

Servings muffins

Calories 127 kcal

Equipment

Muffin Pan Fantastic for any muffin or cupcake recipe!
Silicone Baking Cups A fantastic non-stick option. No liners or spray needed!

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
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
1/2 cup mini chocolate chips

Instructions

Preheat oven to 350 degrees. Spray a muffin tin with non-stick baking spray, coconut oil or line with paper or silicone baking liners. Set aside.
In a mixing bowl, combine the dry ingredients; oats, protein powder, pumpkin pie spice, stevia, baking powder and salt.
In a separate bowl, whisk together the wet ingredients; milk, pumpkin, yogurt, and egg whites. Whisk until smooth and well combine. Gradually add the dry ingredients to the wet ingredients, and mix until combined. The batter will be very thick. Lastly, fold in the chocolate chips. Optional; reserve a couple tablespoons of the chocolate chips to sprinkle on top of the muffins.
Spoon the batter into the prepared muffin tin, filling each cup almost full. These muffins will only rise slightly, so filling a little fuller is okay. Top with the reserved chocolate chips.
Bake the muffins at 350 degrees for 28-30 minutes. Muffins will be golden brown. Remove from oven and let cool for 10 minutes. Transfer muffins to a cooling rack to cool completely. Enjoy right away, or wrap in plastic wrap and freeze.

Notes

Muffins can be stored at room temperature. At room temp, muffins will last for 3 days. Refrigerated, muffins will keep for up to 7 days. Muffins can be frozen. Wrap individually and store in a freezer bag or container. Frozen, muffins will last for up to 3 months.

Notes on Protein Powder:

The protein content for each individual muffin depends entirely on the type of protein powder that you choose. Here is a breakdown of two types of protein powders, and how the amount varies:

Bob’s Red Mill Vanilla Protein Powder, with chia seeds and probiotics: this contains 40g of protein for the 4 scoops. The 4 scoops is equal to 40g of protein, or 3/4 cup. With the other ingredients included, this will give each muffin 7.2 grams of protein.
Vega Vanilla Protein Powder: FYI – this “scoop” is almost double in size. With 4 scoops of this protein powder, it rendered about 1 1/4 c. of powder, at 80 grams of protein. With the other ingredients included, this will give each muffin 10.5 grams of protein.

For best results, measure the protein powder by ounces (4 oz.) or using a 1/2 cup dry measuring cup. This will give you an accurate amount of powder for baking and consistency of muffins. However, protein grams per muffin will definitely vary depending on the type of protein powder used.

Nutrition

Serving: 1gCalories: 127kcalCarbohydrates: 17gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 3mgSodium: 120mgFiber: 2gSugar: 6g

Keyword healthy pumpkin muffins, pumpkin protein muffins, pumpkin protein muffins recipe

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