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Ingredients
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- 1 ¼ cups whole wheat pastry flour
- ½ cup protein powder (plain, vanilla, or chocolate)
- 2 tsp cinnamon
- 1 ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- ¾ cup coconut sugar or brown sugar
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup plain Greek yogurt
- 2 tsp vanilla extract
- ½ cup mini chocolate chips (optional) plus more for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C) and prepare the muffin tin.
- In a medium bowl, combine dry ingredients and set aside.
- In a large bowl, mix wet ingredients until smooth.
- Add dry ingredients to wet mixture and stir until just combined.
- Fold in chocolate chips if desired.
- Spoon batter into muffin tins and bake for 20-22 minutes.
- Cool muffins before serving.
Notes
Ensure baking powder is fresh for the best rise.
Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8
- Sodium: 200
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 7
- Cholesterol: 30