These pumpkin chocolate chip protein oat muffins are absolutely delicious! They’re made with a scoop of protein powder and greek yogurt to provide extra protein. Plus no refined sugars added and they’re gluten free!
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.
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.
- Serving size: 1 muffin
- Calories: 134
- Fat: 4.1g
- Carbohydrates: 20.9g
- Sugar: 9.3g
- Fiber: 3.2g
- Protein: 7g
- 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. 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.
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!