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Pumpkin Protein Muffins (Gluten free, Dairy Free)

Pumpkin Protein Muffins (Gluten free, Dairy Free)

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Indulge in the wholesome goodness of Pumpkin Protein Muffins, a delightful treat that’s both nutritious and satisfying! These gluten-free and dairy-free muffins are not only quick to whip up in just five minutes using a blender, but they are also packed with protein, making them perfect for busy mornings or as a delicious snack any time of the year. The warm spices combined with pumpkin create a comforting flavor that everyone will love. Whether enjoyed fresh out of the oven or as part of your weekly meal prep, these muffins will quickly become a family favorite!

Ingredients

Scale
  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons pumpkin spice seasoning
  • 3/4 cup canned pumpkin
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1/4 cup coconut oil (melted)
  • 1/2 cup dark chocolate chips (dairy-free)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
  2. In a blender, combine all ingredients except the chocolate chips. Blend until smooth, scraping down the sides as needed.
  3. Gently fold in the chocolate chips.
  4. Fill each muffin cup about three-quarters full with batter and sprinkle additional chocolate chips on top if desired.
  5. Bake for approximately 15 minutes or until golden brown; check doneness with a toothpick.
  6. Let cool in the pan for about 10-15 minutes before transferring to a wire rack.

Nutrition