Ingredients: Pumpkin Chocolate Chip Protein Muffin Recipe
- 1¼ cups (150g) white/whole wheat flour
-
1½ scoops (48g) Ascent Vanilla Bean Micellar Casein
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 whole eggs
- 1 container (150g) vanilla greek yogurt
- 1 cup (240g) canned pumpkin puree (NOT pie filling)
- ½ cup unsweetened almond milk (or preferred milk)
- 2 tbsp. olive oil*
- 6 tbsp.(72g) Truvia baking blend**
- 1 tsp. vanilla extract
- ½ cup (113g) dark chocolate chips
Instructions: Pumpkin Chocolate Chip Protein Muffin Recipe
- Add flour, protein powder, cinnamon, baking powder, baking soda, and salt to a large bowl.
- Mix In a separate bowl, whisk together eggs, yogurt, pumpkin, Truvia, and vanilla extract.
- Add ½ dry ingredients to wet.
- Add remaining dry ingredients and gently fold together until a thick batter forms.
- Pour chocolate chips into the batter and stir until combined.
- Spray a large 12-spot muffin tin with nonstick spray.
- Fill each with about ¼-1/3 cup batter.
- There should be roughly 2 muffins worth of batter left over, so I just baked the rest in a large ramekin.
- Bake for about 20-25 minutes.
- I baked mine for just over 20 minutes to give a more moist and dense muffin texture.
- For a more cooked/crumbly muffin, bake for 25 minutes.
- Once done baking, let cool and enjoy!
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Nutrition per piece (out of 7): 140 calories, 7g protein, 19g carbs, 5g fat
Recipe created by: Macro-Chef


