Ingredients
Scale
1 cup pumpkin puree
2 scoops vanilla protein powder
1 1/2 cups oat flour
1/4 cup maple syrup
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 eggs
1/4 cup almond milk
1 tsp vanilla extract
Instructions
Preheat oven to 350°F and line a muffin tin with liners.
In a large bowl, mix pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract.
Add protein powder, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until combined.
Divide batter evenly into the muffin tin, filling each about 3/4 full.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Enjoy warm or store in an airtight container for up to 5 days.
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Baked
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 23
- Sodium: 300
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 11
- Cholesterol: 10