Pumpkin Chocolate Chip Protein Muffin Recipe

Pumpkin Chocolate Chip Protein Muffin Recipe

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.
    • Stir.
  • 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!

Nutrition per piece (out of 7): 140 calories, 7g protein, 19g carbs, 5g fat
Recipe created by: Macro-Chef

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