Star of the Kitchen: Pumpkin Protein Muffins
Hello dear readers! Today we will make delicious muffins filled with pumpkin and protein. These muffins are both healthy and tasty, and their gluten-free nature will win your heart. Believe me, you will create wonders in your kitchen! Let's get those aprons on and the oven heated!
- 1 cup pumpkin puree (250 g)
- ¾ cup full-fat plain Greek yogurt (170 g)
- 2/3 cup maple syrup (200g/240 mL)
- 2 large eggs
- 2 tablespoons avocado oil
- 1 ¾ cups oat flour (180 g)
- ½ cup vanilla whey protein powder (45 g)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Preheat the oven to 175 degrees. Prepare your 12-cup muffin tin, this is where the magic begins!
In a large bowl, whisk together the pumpkin puree, yogurt, maple syrup, eggs, and avocado oil. Continue until you have a smooth mixture!
Now add the oat flour and vanilla protein powder. Whisk a bit to achieve a lump-free mixture.
Add the spices, baking powder, baking soda, and salt. Mix, but not too much, you don't want to ruin the texture!
Divide the mixture among the muffin molds. Be careful not to overfill, leave room for them to rise beautifully.
Place in the oven and bake for 15-20 minutes. In my oven, 17 minutes was just right.
Let the muffins cool for about 10 minutes after removing from the oven. Then enjoy their delicious taste!
Star of the Kitchen: Pumpkin Protein Muffins Cooking Tips
If the mixture seems a bit runny, don't overfill the molds. Every oven's baking time may vary, you can check by gently touching the muffins.
Nutrition Facts
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