Protein Pumpkin Muffin

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.

Isopure® Zero/Low Carb