It’s time for pumpkin everythingggggg! So, per usual, I had to make some healthy breakfast muffins. These Chocolate Chip Pumpkin Protein Muffins taste like fall but have lots of Vitamin A, Vitamin C, protein, fiber, and Omegas, and for my preggos- extra Folate.
2 TBSP Carrot Puree
1 Cup Pumpkin Puree
2 TBSP Applesauce
2 Egg Whites
1 TBSP Honey
2 Scoops Try About Time Pumpkin Spice Protein Powder (Use Code HAPPILYHUGHES)
1/2 TBSP Baking Soda
4 TBSP Brown Sugar
1 1/4 Cup Oat Flour
1 TSP Cinnamon
1/2 Cup Dark Chocolate Chips
Salt to taste
Coconut oil to grease pan
Preheat oven to 350 degrees. Grease muffin pan with coconut oil.
Place all wet ingredients in a mixer and whip together.
In a separate bowl, mix the flour, baking soda, cinnamon, and brown sugar together.
Slowly add dry ingredients to wet mixture, stirring slowly. Stop mixing as soon as ingredients are well-combined. If you over mix, the muffins won’t rise as well.
Then, add the dark chocolate chips and whip until evenly distributed. Use a 1/2 cup to scoop out the muffin mix and place in each muffin tin.
Bake at 350 for 20 minutes or until golden brown.
*I used extra chocolate chips to decorate the top of the muffins*
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