Protein Pumpkin Muffin
@the.diet.chef
INGREDIENTS
| Pumpkin,Canned,Unsalted | 1 1/2 Cups |
| Zero Carb Isopure Creamy Vanilla Protein Powder | 2 Scoops |
| Oatmeal | 1 1/2 Cups |
| Egg | 2 Extra Large |
| Greek Yogurt, Plain, Non-Fat | 1/2 Cup |
| Baking Powder | 2 Tsps |
| Calorie Free Maple Syrup | 3 Tbsps |
| Cinnamon | 1 Tsp |
| Semisweet Mini Chocolate Chips | 4 Tbsps |
| Vanilla Extract | 1 Tsp |
| SPLENDA Sugar Blend (sucralose and sugar)(SPLENDA is a registered trademark of Heartland Consumer Products LLC). | 1/4 Cup (50g) |
INSTRUCTIONS
-Add all ingredients (except chocolate chips) to a blender and blend until oatmeal dissolve and batter is smooth.
-Once smooth, add half the chocolate chips into the batter and mix until well incorporated into the batter and set the blender aside.
-Now take out a normal sized 12 slotted muffin tray, cover each slot with a paper muffin cup, and coat each cup with baking spray.
-Add the batter equally between cups and then bake at 350 Degrees or 177 Celsius for 15-20 minutes.
-Let cool completely in the tray before eating. Makes 12 Servings.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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