Pumpkin Walnut Chocolate Chip Protein Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1- (15oz) can of pure Pumpkin1/2 cup Great Value Greek Plain nonfat yogurt2 eggs1/4 cup Fat Free Buttermilk2 tsp vanilla extract1 scoop (Body Fortress) Chocolate Whey Protein1/2 cup granulated Xylitol3/4 cup granulated Splenda for baking1 & 3/4 cups Oat Flour1/4 cup ground Flax meal1 tsp Baking Soda2 tsp Baking Powder1/4 tsp Salt1 tsp xanthan gum (optional)3 tsp Cinnamon, ground2 tsp Nutmeg, ground1/2 cup Walnuts (optional)1/2 cup Chocolate Chips, mini semi-sweet (optional)
Preheat oven to 350* and spray muffin tins with non-stick spray. You can use paper liners, but it is not necessary.
In mixer, combine pumpkin, Greek yogurt, eggs, buttermilk, vanilla extract, whey protein, xylitol, and Splenda-- mix well. In separate bowl, mix dry ingredients and spices.
Add dry ingredients, one cup at a time to wet ingredients in mixer. Mix well. Batter will be very thick. Stir in nuts and chocolate chips. (Nuts & chocolate chips are optional, but I included them in the nutrition stats for this recipe.)
Using an ice cream scoop, place one level scoop of batter in each of the cups of a well-sprayed regular sized muffin tin.
Bake at 350* for 15 to 20 minutes until browned on top. It is normal for it to still be very moist inside, so an inserted knife or toothpick will probably not come out clean. That is okay. Their moistness makes them phenomenal!
If you have the willpower, allow them to cool slightly before devouring one! Then, store the rest in a tightly covered container.
Serving Size: Makes 18 regular sized muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user ROBINSONSHINE.
In mixer, combine pumpkin, Greek yogurt, eggs, buttermilk, vanilla extract, whey protein, xylitol, and Splenda-- mix well. In separate bowl, mix dry ingredients and spices.
Add dry ingredients, one cup at a time to wet ingredients in mixer. Mix well. Batter will be very thick. Stir in nuts and chocolate chips. (Nuts & chocolate chips are optional, but I included them in the nutrition stats for this recipe.)
Using an ice cream scoop, place one level scoop of batter in each of the cups of a well-sprayed regular sized muffin tin.
Bake at 350* for 15 to 20 minutes until browned on top. It is normal for it to still be very moist inside, so an inserted knife or toothpick will probably not come out clean. That is okay. Their moistness makes them phenomenal!
If you have the willpower, allow them to cool slightly before devouring one! Then, store the rest in a tightly covered container.
Serving Size: Makes 18 regular sized muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user ROBINSONSHINE.
Nutritional Info Amount Per Serving
- Calories: 176.5
- Total Fat: 5.0 g
- Cholesterol: 24.8 mg
- Sodium: 176.8 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.9 g
- Protein: 6.4 g
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