Ingredients
Scale
- 1 ½ cups oat flour (blended rolled oats)
- 2 scoops (approx. 60g) vanilla or snickerdoodle whey protein powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/3 cup pure maple syrup or honey
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Optional: ¼ cup dark chocolate chips or crushed walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or paper liners sprayed with a bit of non-stick cooking oil. In a large bowl, whisk together the oat flour, protein powder, baking soda, baking powder, pumpkin pie spice, and salt until no clumps remain.
- In a separate medium bowl, whisk the pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract until the mixture is smooth. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. If you are using chocolate chips or walnuts, fold them in now. Be careful not to overmix, as this can make the protein powder “tough” and rubbery.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin in the center rack of the oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 30 minutes