Description
A cozy fall treat packed with protein, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup rolled oats
- 1/2 cup protein powder (your choice)
- 1/4 cup honey or maple syrup
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup almond milk (or any milk of choice)
- 1/4 cup coconut oil (melted)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the pumpkin puree, rolled oats, protein powder, honey or maple syrup, baking powder, baking soda, cinnamon, nutmeg, almond milk, and melted coconut oil in a blender. Blend until smooth.
- Pour the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving, or enjoy them warm straight out of the oven.
Notes
These muffins freeze beautifully, making them a great grab-and-go breakfast option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 7g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg