NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 scoop vanilla protein powder

0.75 cup non-fat Greek yogurt

0.5 cup pumpkin puree

1 large egg white

1 tbsp maple syrup

1 tsp pumpkin pie spice

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line a muffin tin with silicone liners or parchment paper.

• 2

  In a large mixing bowl, whisk together the oat flour, vanilla protein powder, pumpkin pie spice, baking powder, and sea salt until well combined.

• 3

  In a separate medium bowl, stir together the pumpkin puree, Greek yogurt, egg white, maple syrup, and vanilla extract until the mixture is smooth.

• 4

  Gently fold the wet ingredients into the dry ingredients, stirring just until no dry streaks remain; do not overmix.

• 5

  Divide the batter evenly among 6 muffin cups, filling each about three-quarters of the way full.

• 6

  Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

• 7

  Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.