I wouldn’t have guessed that pumpkin and chocolate chips would be a great combo, but I was proved wrong!
I didn’t want it to taste like pumpkin pie-ish, so I just used cinnamon. These also have 9 grams of added protein per muffin, so make them ahead, and take them on the go for a snack.
Pumpkin Chocolate Chip Muffins
Makes 12 muffins
1.5 cups oat flour*
3 x 30 gram scoops whey protein powder (vanilla)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp sea salt
1/2 cup stevia baking formula (or 12-14 stevia packets)
1/3 cup mini semi-sweet chocolate chips
1 cup canned pumpkin
1/3 cup unsweetened applesauce (1 snack pack)
4 egg whites ( I used 1/2 cup liquid egg whites)
1 tsp vanilla
* To make oat flour, just grind up old fashioned or quick oats in a blender or food processor.
Preheat oven to 350 degrees F. Mix together dry ingredients in one bowl. Mix together wet ingredients in another bowl. Add the wet mixture to the dry and stir until blended. Scoop batter into a sprayed muffin tin and/or lined with paper liners.
Bake for 15-16 minutes until a toothpick comes clean.
Nutrition (per muffin) Calories: 139 Fat: 3.4 g Carbs: 21.5 g Fiber: 3.6 g Sugars: 5.1 g Sodium: 201 mg Protein: 9 g
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