Ingredients
1 cup rolled oats
3/4 cup pumpkin puree
1/4 cup maple syrup
1/3 cup greek yogurt (non-dairy optional)
2 large eggs
1 scoop unflavored plant-based protein powder
1 1/2 cups all-purpose flour
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/4 tsp salt
Instructions
Preheat oven to 375°F (190°C)
Line 12 muffin cups with paper liners
In bowl, blend oats until fine crumbs form using food processor or blender
Add pumpkin puree, maple syrup, eggs, yogurt, and protein powder to bowl
Mix well until fully combined
Stir in flour, spices, baking powder, and salt until just incorporated
Divide batter evenly betweenprepared muffin tin
Bake 22 minutes or until toothpick inserted into center comes out clean
Notes
Store in airtight container at room temperature for 3 days or freeze up to 3 months
Substitute maple syrup with pure maple syrup or honey
Use oat milk yogurt for vegan option
- Prep Time: 15
- Cook Time: 22
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg