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) |
-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.