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.
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