These Pumpkin Chip Protein Muffins are irresistible! Think tall pumpkin muffins full of warm spiced flavor and sprinkled with yummy chocolate chips. They're also low in sugar, rich in protein, and balanced in macronutrients.
NOTES: Feel free to use gluten-free or all-purpose flour in place of the oat flour. You can also use egg whites in place of the whole egg, or oil in place of the almond butter.
Pumpkin Chip Protein Muffins
Makes 6 large muffins
Ingredients:
1 cup (130g) oat flour
2/3 cup (80g) Metabolic Nutrition Protizyme in Butter Pecan flavor
1/3 cup calorie-free brown sugar sweetener (we used Swerve brown)
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 cup 100% pure pumpkin
1 whole egg
2 tbsp. almond butter
1 tsp. pure vanilla extract
3 tbsp. mini chocolate chips
Directions:
Preheat oven to 350 degrees F.
Whisk together dry ingredients in a medium mixing bowl.
Add pumpkin, egg, almond butter and vanilla. Mix until no dry clumps remain.
Fold in chocolate chips.
Divide batter between six lined wells of a muffin tin.
Bake for 20-25 minutes, or until tops are barely firm to the touch.
Leftovers will keep in an sealed freezer bag in the freezer at least a month. Just reheat in the microwave for a minute or so!
Calories (per muffin): 214kcal, Fat: 7.7g, Sat fat: 2.2g, Carbs: 22g, Fiber: 4g, Sugar: 6g, Protein: 15g, Sodium: 129mg
