I made a quicker version of these a few weeks ago based on a recipe from Bobbi McCormick for the Holiday Shred, but I try to avoid boxed mixes when I can, so I decided to make my own version from scratch.

Because they have extra protein in them, they are more dense than a traditional muffin, and I’ve made them to be just barely sweet. You can add more honey, or other sweetener to the mix to sweeten them up; you can also add mini chocolate chips to the batter rather than just add a couple of chunks to the top.

These are a great afternoon snack, pre-workout snack, or a quick breakfast, and are kid-friendly because they’re delicious.

Pumpkin Oat Protein Muffins
Serves 18
Calories: 140 kCal
Fat: 3g
Carbs: 23g

Protein: 6g

Ingredients
2 1/4 cups oat flour
1 can pumpkin purée (not pumpkin pie filling!)
1/4 cup honey

2 tbsp stevia

2 eggs (or flax eggs)

2 cups unsweetened applesauce
2 tsp pumpkin pie spice
1.5 tsp baking powder
1/2 cup vanilla protein powder (I use soy, but whey or other plant based would work)
2 tbsp semi-sweet chocolate chips

Directions
1) Heat oven to 350 degrees. Coat muffin tins with light spray oil or muffin wrappers. I used coconut oil spray, and it worked nicely.

2) Mix all ingredients in a bowl until well blended. Batter will be thick.

3) Add 1/4 cup of batter to each muffin cup. Should fill 18 cups. Bake for 20-25 minutes or until browned and toothpick comes out clean.

4) Serve warm and refrigerate leftovers when cooled.