Pumpkin Chocolate Chip Protein Muffins
These Pumpkin Chocolate Chip Protein Muffins are made in a blender and are high protein & low carb, gluten free, and less than 130 calories.
Preheat oven to 350 degrees Fahrenheit.
Add the oats to a Vitamix, blender, or food processor and process until a flour forms (about 20 seconds).
Add the pumpkin, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda and blend again until well combined. Stir in the chocolate chips.
Distribute into 12 silicon muffin liners (or regular muffin liners that are greased).
Bake for 25-30 minutes or until a toothpick comes out clean. 25 minutes will be a little more moist while 30 minutes won't be as moist. Enjoy!
*I have tried these with a few different kinds of protein powder and both whey and plant based have worked. You want 1/2 cup cup which is about 50-60 grams depending on the protein used. I prefer vanilla flavor over natural, but either will work.
Tip: only stir in about 1/3 cup of the chocolate chips and then sprinkle the rest of them on the top of the muffins after they are in the liners. This makes for pretty muffins.
Nutrition information is based on using whey protein. Nutrition will vary based on protein used.
Serving: 1muffin | Calories: 128kcal | Carbohydrates: 14.3g | Protein: 7.1g | Fat: 6.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Potassium: 125.4mg | Fiber: 3.1g | Sugar: 5.1g | Vitamin A: 3225.6IU | Vitamin C: 0.9mg | Calcium: 43mg | Iron: 2.7mg