Ingredients

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

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