YOUR SOLIN GENERATED RECIPE
Pumpkin Chocolate Chip Muffins
Oat-based pumpkin muffins baked with protein-rich Greek yogurt and egg whites, featuring a warm spice aroma and melty dark chocolate chips.
INGREDIENTS
0.5 cup pumpkin puree
0.5 cup nonfat Greek yogurt
0.5 cup liquid egg whites
0.5 scoop vanilla protein powder
0.25 cup oat flour
0.5 tbsp maple syrup
1 tsp pumpkin pie spice
0.5 tsp baking powder
0.25 tsp sea salt
0.5 tbsp dark chocolate chips
PREPARATION
Preheat your oven to 350°F and line three jumbo muffin wells or six standard wells with silicone liners.
In a medium mixing bowl, whisk together the pumpkin puree, nonfat Greek yogurt, liquid egg whites, and maple syrup until the mixture is completely smooth.
Add the oat flour, vanilla protein powder, pumpkin pie spice, baking powder, and sea salt to the wet mixture.
Stir the batter gently until the dry ingredients are just incorporated, being careful not to overwork the protein powder.
Gently fold in the dark chocolate chips using a spatula.
Distribute the batter evenly among the prepared muffin liners, filling them nearly to the top.
Bake for 22 to 25 minutes until the muffins are set and a toothpick comes out clean, then cool on a wire rack before serving.