Ingredients
Muffins:
- 3 scoops Angel Food Cake Protein Powder
- 1 cup oatmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 5 Pumpkin Spice Flex Flavors
- 15 oz can pure pumpkin puree
- 3/4 cup peanut butter
- 2 egg whites
- 1 whole egg
- 1/4 cup chocolate chips
Instructions
- Heat your oven to 350F. Line muffin pans with muffin/cupcake liners. Makes about 24 mini muffins or 16 medium sized muffins.
- In a medium-sized bowl mix together the protein, oatmeal, baking powder, baking soda, salt, and Flex Flavors. Set aside.
- In a food processor, add all other ingredients except 1 tbsp chocolate chips for topping. Mix until well combined.
- Pour the dry mixture into the pumpkin mixture and continue mixing until well combined.
- Pour the batter into lined muffin tins about 3/4 of the way full. Top each muffin off with remaining chocolate chips.
- Place muffins in the heated oven and bake for about 12-15 minutes, or until lightly golden on top.
- Remove from the oven and allow them to cool slightly. Serve warm or room temperature.
SERVING SIZE: 16 MUFFINS OR 24 MINI MUFFINS
NUTRITIONAL INFORMATION (PER MUFFIN)
Calories: 145 calories
Fat: 8.1 grams
Saturated Fat: 2.1 grams
Carbohydrates: 11 grams
Fiber: 2.3 grams
Net Carbs: 8.7 grams
Sugar: 4.2 grams
Protein: 8.75 grams
