Pumpkin Chocolate-Chip Protein Muffins
From Jenny Sugar, POPSUGAR Fitness
Ingredients
- 2 tablespoons flaxmeal
6 tablespoons water
2 ripe bananas
15-ounce can organic pumpkin
1/2 cup applesauce
1/4 cup maple syrup
1 teaspoon vanilla
1 1/2 cups white whole-wheat flour
1 serving vanilla plant-based protein powder (about 1/3 cup; I used Orgain, which has 21 grams of protein per serving)
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 cup vegan mini chocolate chips (I used Enjoy Life Mini Chips [1]; save about 2 tablespoons to sprinkle on top)
Directions
- Preheat oven to 350°F. Put 16 cupcake wrappers in 2 muffin tins.
- In a medium bowl, mix together the flaxmeal and water, and allow to thicken for five minutes.
- Mash in the two bananas. Add the canned pumpkin, applesauce, maple syrup, and vanilla. Mix in the flaxmeal mixture.
- In a separate small bowl or four-cup measuring cup, mix together the flour, protein powder, baking soda, and spices. Add to the wet mixture until a smooth batter forms.
- Add most of the chocolate chips to the batter, saving about 2 tablespoons to sprinkle on top of the muffins.
- Scoop batter into 16 muffin cups, and sprinkle with remaining chocolate chips.
- Bake for 25 to 30 minutes or until a toothpick inserted comes out dry. Allow to cool 10 minutes before removing.
- Enjoy right away, or store in an airtight container in the fridge for 5 days or 1 to 2 months in the freezer.
Here's the nutritional information from verywell.com [2] for one muffin:
Information
- Category
- Desserts, Cake
- Yield
- 16 muffins
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Total Time
- 39 minutes, 59 seconds
Nutrition
- Calories per serving
- 106