High Protein-Low Sugar Chocolate Chip Pumpkin Muffins

High Protein-Low Sugar Chocolate Chip Pumpkin Muffins

Ingredients

(makes about 10–12 muffins)

• 2 cups rolled oats (regular oatmeal oats)

• 1 scoop (≈ 1/4 cup) vanilla protein powder

• 1 cup canned pumpkin (about half a 15 oz can)

• 2 eggs (or 2 flax eggs)

• 1/3 cup milk of choice (or water)

• 1/4 cup maple syrup or honey (optional for sweetness)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon (plus nutmeg or pumpkin spice if you like)

• 1/4 cup mini chocolate chips (dark or semisweet)

• Pinch of salt

• Splash of vanilla extract (optional)

Directions

1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.

2. Blend the oats in a blender or food processor until they resemble flour.

3. In a large bowl, whisk pumpkin, eggs, milk, sweetener, and vanilla.

4. Add protein powder, oat flour, baking powder, soda, spices, and salt. Stir just until combined.

5. Fold in chocolate chips.

6. Scoop batter into muffin cups (about ¾ full).

7. Bake 25-33 minutes, or until a toothpick comes out clean.

8. Cool for 5 minutes in pan, then transfer to a rack.

Tips

• For extra protein, add another half scoop of protein powder and 1–2 Tbsp more milk.

• If you like chunkier oats, blend only half the oats and stir the rest in whole.

• These freeze well—great for grab-and-go breakfasts.

• Ivy & Teak approved!!
• I made pumpkin whipped cream with the rest of the pumpkin from the can (combine with whipping cream and white sugar, beat until it thickens).