Look here’s the deal. It’s midnight for me (I write these posts the night before) and I’m so tired I can barely keep my eyes open; however I promised myself that I would bring you this muffin recipe because I ate four IN ONE DAY and just knew that you’d love these as much as I do.
I also have a muffin obsession… so there’s that.
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But really not too much chit chat today, I’m just here to convince you to bake these gems up.
They pack 7g of protein per muffin, are low-fat, and a great fiber source. These are actually very similar to my banana protein muffins; one of the most visited recipes on Ambitious Kitchen. I switched up a few ingredients and opted to bake them up with pumpkin and a handful of chocolate chips to keep them feeling a little indulgent. They taste as a bran muffin would, except there’s no oil or butter!
I’ve loved munching on these as a quick snack or warmed up and smothered in nut butter and paired with a cup of joe. If you are looking for more healthy muffin recipes to bake up check out these 7 Healthy Muffin Recipes Under 200 Calories.
Remember to tag your creations #ambitiouskitchen on Instagram or post a photo on my Facebook page.
More healthy muffin recipes to try:
Paleo Double Chocolate Tahini Banana Muffins
Dreamy Orange Chocolate Chip Muffins
Power Flax Chocolate Chip Banana Oatmeal Muffins
Healthier Blueberry Greek Yogurt Muffins
Vegan Paleo Banana Muffins with Chocolate Chips
Pumpkin Chocolate Chip Oat Protein Muffins
- 1 2/3 cups oat bran
- 1 scoop vanilla protein powder (about 1/3 cup)
- 1 teaspoon baking soda
- 1 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 2/3 cup canned pumpkin puree (not pumpkin pie mix)
- ½ cup applesauce
- ½ cup nonfat greek yogurt
- 1 1/2 tablespoons maple syrup
- 2 egg whites (or one whole egg)
- 1 teaspoon vanilla extract
- ½ cup mini or regular chocolate chips
Preheat oven to 375 degrees F. Spray 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. Fold in chocolate chips, then let batter sit two minutes to thicken a bit.
Divide batter evenly into 12 muffin cups and bake 18-23 minutes or until toothpick inserted into center comes out clean. Transfer to a wire rack to cool for 10 minutes, then remove muffins from tin and place on wire rack to cool completely.
Muffins are best served warm with your favorite spread.
You can leave the maple syrup out if desired, but the muffins won't have as much flavor. I sometimes do this, but add a little more chocolate chips.
Feel free to sub the maple syrup with honey or agave nectar.
I used whey protein powder for this recipe - it has about 90 calories per scoop an 20g of protein.
These muffins are freezer-friendly!
Yummy! These would be the most perfect grab and go snack to bring to work with me!
I love muffins, too. Especially pumpkin and chocolate. What brand of whey protein powder do you use? Thanks!
Hi Alexandra – I use GNC’s vanilla protein powder, but sometimes I use Terra’s Whey from Whole Foods, too!
I don’t really use protein powders. If I wanted to take that out, would I have to add anything in its place?
Yes, try adding a little more about bran in. Maybe 1/4 of a cup.
Is it just me… Or does it not say when to add the chocolate chips?? I’m guessing it’s along with the rest of the dry ingredients but I want to be sure
So sorry about that Evalyn. You add it with the dry ingredients – thanks I’ll fix it up!
Can I use oat flour instead of oat bran?
I haven’t tried it, but I think it may work!
What can i use in place of oat bran? Oat flour or another combo like maybe cocunut and rice flours?
There really isn’t a substitute in this recipe, sorry.
Would this recipe work in a loaf pan instead of indicidual muffins?
Love these! Great healthy low fat snack! Used Vega Vanilla Sport Protein and I love the way they taste! Make sure to like the flavor of your protein powder if you use a vegan one (can’t say about a whey based one since I know textures/flavors of the whey based protein work differently when baking). Definitely recommend for a healthy, high protein snack.
can we just use one egg instead of 2 egg whites?
I just want to say that these have become a regular staple in my house! I followed the directions to the letter, except for increasing the temperature by 10 degrees but that is just because my oven is old. They come out beautiful and I can say from experience they work fantastic from the freezer! I made a big batch for the week, let the next day’s muffins thaw overnight (or not) and then microwave and they are all warm and melty and gooey again and it is wonderful!
So, um….thank you!!!!!!
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These are SO good! Wish I had doubled the recipe even for the first round–hubs loved them, too… which makes them a BIG winner in my book 🙂 Thanks!
I’m so glad you both enjoyed! These are definitely ones to make again and again 🙂
Tried ‘em.. Loved ‘em! Will make ‘em again!
I used white chips and coconut flakes to change it up a bit…. so yummmy!
So glad you enjoyed! White chips + coconut flakes sounds delicious 🙂
Can I make this and not bake until the next day?
I’m always happy to find a new gluten free healthy food that tastes good AND like the thing that it’s supposed to be. Definitely muffins, perfect for breakfast.
Absolutely!! The best of both worlds. Hope you enjoy these!
Healthful breakfast/snack on the go! Enjoyed but can’t say it was one of my favs.
Can you use whole pumpkin instead of puree?
Yes! Check out my tutorial for turning it into puree here 🙂
Scrumptious! What a great healthy post workout treat. Moist and flavorful. Mine did not taste much like pumpkin though. Wonder if it was the brand of puree I used, or maybe should try adding some pumpkin pie spice, or do you have another suggestion?
1-2 teaspoons of pumpkin pie spice is a great option for these!
Should these have some salt added to dry ingredients? Mine tasted a little flat and I am wondering if it is the omission of salt. Also, with only 1.5 T. of maple syrup, mine were not at all sweet— perhaps because my applesauce was unsweetened. I assumed I should add the chocolate chips in after the dry ingredients although it does not specify that in the recipe.
Sorry about that, this is an older recipe that needs to be updated! You can definitely add salt and more maple syrup if you’d like. And yes to adding in the chocolate chips after mixing in the dry! Thanks so much for all these suggestions 🙂
P.S. This recipe is similar but more up-to-date — you might like them more!