Chocolate Chip Pumpkin Protein Muffins
These delicious, moist pumpkin protein muffins use Greek yogurt and oats—not protein powder—for a filling high fibre autumn breakfast.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 230kcal
- 1.5 cup rolled oats blended into oat flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice or cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Greek yogurt
- 1 cup pumpkin puree
- 3 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup hemp hearts
- 1/2 cup bittersweet chocolate chips
Preheat oven to 350 F. Blend oats in a blender to create oat flour, then combine in a bowl with baking powder, baking soda and salt.
Meanwhile, combine Greek yogurt, pumpkin puree, eggs, maple syrup and vanilla in another large bowl. Add dry ingredients to wet ingredients and fold in just to combine. Stir in hemp hearts and chocolate chips, then divide batter among 12 greased cups in your muffin tin.
Bake for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean (I usually check at the 20 minute mark).
Let cool a few minutes in the muffin tin before transferring to a wire rack to cool completely. Store muffins on the counter up to 5 days or in the fridge up to 10 days.
Calories: 230kcal | Carbohydrates: 32g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 319mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3260IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 3mg