These pumpkin chocolate chip muffins from Ambitious Kitchen get a protein boost from protein powder and Greek yogurt. With no refined sugar and 6 grams of fiber from the oat bran, enjoy one as a light breakfast or a seasonally appropriate afternoon snack.
- 1 2/3 cups (392 ml) oat bran
- 1 scoop vanilla protein powder (about 1/3 cup or 78 ml)
- 1 teaspoon (5 ml) baking soda
- 1 1/4 teaspoon (6 ml) cinnamon
- 1/4 teaspoon (1.2 ml) ginger
- 1/8 teaspoon (.6 ml) cloves
- 2/3 cup (156 ml) canned pumpkin puree (not pumpkin pie mix)
- 1/2 cup (118 ml) applesauce
- 1/2 cup (118 ml) 0% Greek yogurt
- 1 1/2 tablespoons (15 ml) maple syrup
- 2 egg whites
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (118 ml) mini or regular chocolate chips
Preheat oven to 375°F. Coat 12-cup muffin tin with nonstick cooking spray or grease well with coconut oil.
In a medium bowl whisk together oat bran, protein powder, baking soda, cinnamon, ginger and cloves; set aside.
In a large bowl, mix pumpkin, applesauce, Greek yogurt, egg whites, maple syrup and vanilla together until well-combined and smooth. Add wet ingredients to dry ingredients and mix until just combined.
Let batter sit 2 minutes to thicken a bit. Divide batter evenly into 12 muffin cups and bake 18–23 minutes or until toothpick inserted into the center comes out clean. Transfer to a wire rack to cool for 10 minutes, remove muffins from pan and place on wire rack to cool.
Muffins are best served warm with your favorite spread.
Serves: 12 | Serving Size: 1 muffin
Per serving: Calories: 119; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 212mg; Carbohydrate: 25g; Dietary Fiber: 6g; Sugar: 7g; Protein: 9g