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Pumpkin Protein Oat Muffins
baking
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Servings
- 12
- Difficulty
- Easy
- Oven
- 175 °C (345 °F)
Batch
Units
Ingredients
| 120 g | Rolled Oats |
| 40 g | Whey Isolate - Vanilla |
| 245 g | Pumpkin PureePlain canned pumpkin, not pie filling |
| 1 | Large Egg |
| 100 g | Egg Whites |
| 113 g | Greek Yogurt Non-Fat |
| 13 g | Splenda |
| 1.7 g | Pumpkin Pie Spice |
| 4.6 g | Baking Powder |
| 2 g | Salt |
AI-generated illustration.
Pumpkin oat muffins with no flour and no oil, adapted from @carlylembofit's healthy pumpkin oat muffins. I swapped some of the oats for whey isolate and one of the eggs for egg whites to push the protein up, and added a little Splenda and salt. I like them warm with almond butter.
Instructions
- Heat the oven to 175 °C (350 °F) and line or grease a 12-cup muffin pan.
- Grind the oats in a blender until they're a fine flour.
- Add the whey, pumpkin, egg, egg whites, yogurt, Splenda, spice, baking powder and salt to the blender.
- Blend until the batter is smooth, scraping down the sides once.
- Divide the batter between the 12 cups, filling each about three-quarters of the way.
- Bake 20–22 minutes. They're done when a gently pressed top bounces back.
- Leave them in the pan for 5 minutes, then move them to a wire rack.
Notes
- The original uses 162 g of oats, 2 whole eggs and no whey, sweetener or salt. Go back to that if you want the classic version.
- Whey is a quarter of the flour here. Adding more makes the muffins rubbery.
- Almond butter isn't counted in the numbers below. A 16 g tablespoon adds about 100 kcal.
Nutritional Info
| Nutrient | Amount |
|---|---|
| Calories | 78 kcal |
| Protein | 6.7 g |
| Carbohydrates | 10.2 g |
| Sugar | 2 g |
| Fat | 1.2 g |
| Fiber | 1.6 g |
| Sodium | 120 mg |
Per muffin, calculated from USDA data.