Pumpkin Chocolate Chip Protein Muffins
These gluten-free pumpkin chocolate chip protein muffins have everything I love in a fall recipe: warm spices, real pumpkin, a little chocolate, and a satisfying boost of protein. They make an easy grab-and-go breakfast or afternoon snack, and they are dairy-free when made with dairy-free chocolate chips.
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 cup pumpkin purée
- ½ cup unsweetened almond or oat milk
- ⅓ cup coconut sugar
- ¼ cup coconut oil
- 1⅓ cups oat flour
- ½ cup cocoa powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 scoops chocolate protein powder
- ½ cup dairy-free dark chocolate chips optional
Instructions
- Preheat the oven to 350°F. Line a muffin pan with liners or use a silicone muffin pan.
- In a large bowl, combine the ground flaxseed and water. Let sit for five minutes, or until thickened.
- Add the pumpkin purée, milk, coconut sugar and coconut oil. Mix until smooth.
- Add the oat flour, cocoa powder, pumpkin pie spice, baking powder, protein powder, baking soda and salt. Stir until combined.
- Fold in the chocolate chips, if using.
- Fill each muffin cup approximately ¾ full.
- Bake for 22–25 minutes, or until cooked through.
Notes
Nutrition Facts
Per serving:-
- Calories: 207
- Carbohydrates: 23g
- Protein: 7g
- Fat: 10g
- Fiber: 4g
- Sugar: 10g
- Sodium: 176mg