Ingredients
Scale
- 2 cups rolled oats (old fashioned)
- 2 scoops (approx. 60g) vanilla or unflavored whey or casein protein powder
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup pure maple syrup or honey
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/3 cup dark chocolate chips or chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or lightly grease the cups with non-stick cooking spray. If you want a finer texture, you can pulse your rolled oats in a blender for a few seconds to create a coarse oat flour before starting.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, almond milk, and vanilla extract until the mixture is smooth. In a separate bowl, combine the oats, protein powder, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. If you are using chocolate chips or nuts, fold them in now.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin in the center rack of the oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Cook Time: 35 minutes