Under the advice from several health practitioners, I have focused on getting more protein in my diet. These muffins have become a staple breakfast and mid-day snack for me since the beginning of the year and I genuinely feel lost when I don't have them ready. My friend and office neighbour Carly, came up with this recipe and we keep them stocked in our offices at all times now. We experimented with adding a little more cocoa powder, peanut butter chips, etc. I use the Lean Fit protein powder and it has worked so well. I have not experimented with vegan powders but would love to hear the feedback if you try it!
Makes 12 muffins with about 7g protein per muffin
Ingredients:
1 cup oat flour
1 cup chocolate whey protein powder
2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1 can / 398ml pumpkin puree
2 eggs
1 cup natural greek yogurt (11+ g protein like Siggi's)
1/2 cup natural peanut butter
1 cup dark / semi-sweet chocolate chips
Recipe:
Preheat oven to 350F. Lightly grease muffin molds with coconut oil or line with parchment.
Add dry ingredients into a large bowl and whisk to combine.
Add wet ingredients and stir to combine.
Add chocolate chips and fold throughout.
Scoop about 1/4 cup batter into each greased mold, making enough for 12 muffins. Gently level the batter with a small knife.
Bake for 25 minutes or until a toothpick comes out clean. Let cool completely before storing in an air-tight container. Keeps best in the fridge. We like to warm them up for a few seconds in the microwave before eating them, but you do you.
*There is a high moisture content to these muffins so I like to turn them out of the tins 5 minutes out of the oven onto a cooling rack to prevent steaming and sogginess when not using liners.
